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raspberry wit 04/09

137 calories 12.7 g 330 ml
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: john rowley
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created Tuesday April 9th 2019
1.045
1.009
4.63%
14.79
4.97
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.95 kg United Kingdom - Wheat0.95 kg Wheat 37 2 44.2%
0.95 kg Belgian - Pilsner0.95 kg Pilsner 37 1.6 44.2%
0.05 kg German - Acidulated Malt0.05 kg Acidulated Malt 27 3.4 2.3%
0.10 kg Rolled Oats0.1 kg Rolled Oats 33 2.2 4.7%
0.10 kg Belgian - Aromatic0.1 kg Aromatic 33 38 4.7%
2.15 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.8 Boil 60 min 14.79 100%
20 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12 L Infusion 50 °C 15 min
Infusion 68 °C 60 min
Infusion 76 °C 5 min
3 L Sparge 77 °C --
Starting Mash Thickness: 5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Protofloc Fining Boil 15 min.
1.05 kg Raspberries (frozen) Flavor Primary 5 days
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
ashbeck
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 2 9 12 10 25
Mash Chemistry and Brewing Water Calculator
 
Notes

won cambridge homebrew club competition 7.04.19 from a total of 20+ beers.
raspberries put in between 2 and 5 days from pitching yeast, dependant on progress.
this needs at least 2 months before drunk as needs time to mature.

note this is an adaption of the winning beer based on a better understanding of witbier

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-01 16:54 UTC
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