Brew Log History
Target 21°C
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
40 g |
East Kent Goldings40 g East Kent Goldings Hops |
|
Pellet |
5.8 |
Boil
|
60 min |
14.39 |
100% |
|
40 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
40 L |
|
Strike |
-- |
73 °C |
-- |
|
|
|
Infusion |
-- |
68 °C |
60 min |
|
|
Mash out |
Temperature |
-- |
77 °C |
15 min |
|
16.5 L |
|
Batch Sparge |
-- |
77 °C |
15 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
9 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
2 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
3.50 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
4.50 ml |
Phosphoric acid
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Table Salt
|
|
Water Agt |
Mash |
1 hr. |
|
40 g |
Dried Curacao Orange Peel
|
|
Herb |
Boil |
30 min. |
|
1 tsp |
Wyeast - Beer Nutrient
|
|
Water Agt |
Boil |
10 min. |
|
40 g |
Coriander Seed
|
|
Spice |
Boil |
5 min. |
Priming
|
Method: co2
Amount: 1.11 bar
Temp: 3 °C
CO2 Level: 3 Volumes |
Target Water Profile
Light colored and malty
Notes
Based on:
- Previous Witney Brewston recipes
- All grain "Blanche Oreiller" recipe and notes from https://byo.com/article/witbier-style-profile/
- https://beerandbrewing.com/make-your-best-witbier/
Changes since last brew:
- Drop hops from 25->20g (was a little bitter)
- Added salts and acid for target water profile to achieve correct mash ph and give it a rounder flavour. Best to test mash ph with meter before adding acid.
- Either need to make starter or pitch 2 packs.
- Increase start ferment temp to 21C. Make sure ferment at that temp before pitching. After fermentation starts, rise 1C per day up to 24C.
- Don't transfer as much yeast to keg: cold crash to ~10C, and don't intentionally stir up.
Instructions:
- Mill all grain (including flaked grain)
- Chill the wort rapidly to 21 °C, let the break material settle, rack to the fermenter.
- Oxygenate thoroughly.
- Ensure fermenter reaches target temp before pitching.
- Begin fermentation at 21 °C, after ferment starts, raise 1C per day until 26C.
- Leave for a week after primary fermentation completes.
- Cold crash to ~10C (no more than 1C/hour) and leave for 1 day before packaging.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-10-29 10:29 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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