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Sour Feedstock

157 calories
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 81% (brew house)
Share: <EMBED>
1.048
1.009
5.22%
8.41
3.19
5.43
 
Fermentation History

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
3 lb Pale 2-Row3 lb Pale 2-Row 37 1.8 34.7%
3 lb White Wheat3 lb White Wheat 40 2.8 34.7%
2 lb Floor-Malted Bohemian Pilsner2 lb Floor-Malted Bohemian Pilsner 38 1.8 23.1%
0.65 lb Cane Sugar0.65 lb Cane Sugar 46 0 7.5%
8.65 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.17 oz Magnum0.17 oz Magnum HopsPellet14.5Boil60 min8.41
 
Mash Guidelines
Amount Description Type Temp Time
3 galInfusion158 F60 min
3.5 galSparge168 F60 min
Starting Mash Thickness: 1.55 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 mlLactic acid2 ml Lactic acidWater AgtMash0 min.
2 gCalcium Chloride2 g Calcium ChlorideWater AgtMash0 min.
2 gGypsum2 g GypsumWater AgtMash0 min.
 
Yeast
Amount:
1
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Brooklyn
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 1 12 55 50 0
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Witbier, ABV 5.22%, IBU 8.41, SRM 3.19, Fermentables: (Pale 2-Row, White Wheat, Floor-Malted Bohemian Pilsner, Cane Sugar) Hops: (Magnum) Other: (Lactic acid, Calcium Chloride, Gypsum)
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View Count: 64
Brew Count: 1
Last Updated: 2018-11-20 01:46 UTC
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