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DDC

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 470 liters (fermentor volume)
Pre Boil Size: 623 liters
Post Boil Size: 617 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: RoCh
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created Saturday August 31st 2019
1.042
1.010
4.23%
14.43
5.71
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
45 kg German - Pilsner45 kg Pilsner 38 1.6 40.9%
60 kg German - Wheat Malt60 kg Wheat Malt 37 2 54.5%
5 kg Flaked Corn5 kg Flaked Corn 40 0.5 4.5%
110 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
690 g Cascade690 g Cascade Hops Pellet 4.1 Boil 60 min 12.51 48.3%
490 g Cascade490 g Cascade Hops Pellet 4.1 Whirlpool at 95 °C 15 min 1.27 34.3%
250 g Cascade250 g Cascade Hops Leaf/Whole 3.2 Whirlpool 15 min 0.65 17.5%
1430 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
340 L Infusion 66 °C 60 min
283 L Fly Sparge 95 °C 30 min
Starting Mash Thickness: 1.75 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
134 g coriandre fraiche sans tiges Herb Sparge 0 min.
88 g coriandre graines crushed Herb Sparge 0 min.
66 g coriandre fraiche sans tiges Herb Bottling 0 min.
44 g coriandre graines crushed Herb Bottling 0 min.
80 ml alpha acids Flavor Bottling 0 min.
30 g levures F2 Other Primary 0 min.
250 g Irish Moss Other Whirlpool 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
3 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1723 B cells required
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
14 - 23 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1723 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 2500       CO2 Level: 2.2 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

utilisé du sucre de canne blond (non présent dans la liste déroulante.... Dosage: 2500g avant ferm. le moût est passé de 1046 à 1052. Alors on a rajouté 30L h20. Puis densité non reprise
juste avant la mise en bouteille: 6,5g/l
Coriandre frâiche sans tiges:200 g /460l
coriandre graines crushed: 130 g/ 460l
2/3 ont été installées dans un gros filtre tissu et la blanche a passé au travers (cuve de fermentation ->à cuve sucrage)
1/3 de ces quantités ont été mises dans un hoprocket lors de l'embouteillage (de la cuve de sucrage ->à l'embouteilleuse)
autrement dit: hoprocket: 66g coriandre fraîche et 44g seeds
Sac filtre: 134g de coriandre fraîche et 88g seeds
OG avant fermentation. mesurée: 1,046
FG :avant m en B.: 1,005
acides alphas liquides rajoutés avant embouteillage: 80 ml
(car pas assez amer selon dégustation)
Levures F2 (fermentis): 30g/460l
Il y a aussi eu un rajout au brassin de l'Irish moss avant whirlpool: 250g/600L environ
n° lot D2CV5 Les Diablerets. 04.02.2019

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  • Public: Yup, Shared
  • Last Updated: 2019-08-31 08:33 UTC
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