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Lemon-Myrtle-witbier

136 calories 12 g 330 ml
Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24.3 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 136 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created Wednesday November 13th 2019
1.045
1.008
4.9%
14.5
3.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Australian - Pilsner Malt1.8 kg Australian - Pilsner Malt 36.8 2 43.9%
1.80 kg New Zealand - Wheat Malt1.8 kg New Zealand - Wheat Malt 35.4 2.13 43.9%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 12.2%
4.10 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 12 First Wort 0 min 11.16 25.9%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 10 min 3.33 74.1%
27 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 L Protine Temperature 55 °C 10 min
Temperature 62 °C 20 min
Temperature 69 °C 40 min
5 L Sparge 71 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Corriander Spice Boil 5 min.
3 g Orange zest Spice Boil 5 min.
4 g Lemon Myrtle Spice Mash 5 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3.29 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
(Unity Water) North
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 4 14.9 50 50 55
Will add raw wheat to protiene rest only 15minutes before doughing in rest of grist for 1st mash rest.

Lemon Myrtle may vary depending on how many leaves I can pick off my plant without killing it.
Mash Chemistry and Brewing Water Calculator
"Lemon-Myrtle-witbier" Witbier beer recipe by Trialben. BIAB, ABV 4.9%, IBU 14.48, SRM 3.24, Fermentables: (Australian - Pilsner Malt, New Zealand - Wheat Malt, Rolled Oats) Hops: (Magnum, Hallertau Mittelfruh) Other: (Corriander, Orange zest, Lemon Myrtle, Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-12-03 02:19 UTC
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