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Dark

158 calories 16 carbs
Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://www.brewmorebeer.com/belgian-witbier/
Calories: 158 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
Created Saturday February 2nd 2019
1.048
1.012
4.7%
22.52
20.74
5.08
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2.80 kg German - Wheat Malt2.8 kg Wheat Malt 37 2 56%
1.50 kg American - Pale Ale1.5 kg Pale Ale 37 3.5 30%
300 g New Zealand - Light Crystal Malt300 g Light Crystal Malt 35.4 31.98 6%
300 g United Kingdom - Pale Chocolate300 g Pale Chocolate 33 207 6%
100 g United Kingdom - Chocolate100 g Chocolate 34 425 2%
5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
30 g Hallertau Blanc30 g Hallertau Blanc Hops Pellet 3.5 Boil 60 min 12.73 50%
30 g Hallertau Blanc30 g Hallertau Blanc Hops Pellet 3.5 Boil 30 min 9.79 50%
 
Mash Guidelines
Amount Description Type Temp Time
10 L Strike 70 °C 60 min
20 L Sparge 80 °C 15 min
Starting Mash Thickness: 2 L/kg
 
Other Ingredients
Amount Name Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
100 ml Acetic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.75 bar       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73.4 1 4 85.9 59.1 0
Mash Chemistry and Brewing Water Calculator
Author: http://www.brewmorebeer.com/belgian-witbier/, Method: All Grain, Style: Schwarzbier, ABV 4.7%, IBU 22.52, SRM 20.74, Fermentables: (Wheat Malt, Pale Ale, Light Crystal Malt, Pale Chocolate, Chocolate) Hops: (Hallertau Blanc) Other: (Calcium Chloride (anhydrous), Gypsum, Acetic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-12 08:05 UTC
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