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Dim Wit

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MS
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)

Created: Friday December 6th 2019

Original Gravity:

1.050

Final Gravity:

1.008

ABV (standard):

5.5%

IBU (tinseth):

13.8

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Weyermann - Pilsner2.5 kg Pilsner	36	1.5	43.1%
1.75 kg	Torrified Wheat1.75 kg Torrified Wheat	36	2	30.2%
0.15 kg	German - Munich Light0.15 kg Munich Light	37	6	2.6%
0.60 kg	American - Rice Hulls0.6 kg Rice Hulls	0	0	10.3%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	8.6%
0.30 kg	New Zealand - Sour Grapes Malt0.3 kg Sour Grapes Malt	34	2.03	5.2%
5.80 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
22 g	Hallertau Tradition (Germany)22 g Hallertau Tradition (Germany) Hops		Leaf/Whole	5.1	Boil	60 min	13.79	100%
22 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22 g	Hallertau Tradition (Germany) (Leaf/Whole)		13.79	100%
22 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18.7 L	Strike	74 °C	67 °C	60 min
17.7 L	Sparge	76 °C	76 °C	15 min
Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Chamomile flowers		Herb	Whirlpool	--
23 g	Lemon Peel		Herb	Whirlpool	--

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	Med-Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 133 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.8 bar Temp: 20 °C CO₂ Level: 2.4 Volumes

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

Mash low to make sure beer attenuates low enough...?? Yeah right..

Dry hop with more camomile and lemon if needed

Brewed Sunday 8th
Transferred to secondary Sunday 15th

Stuck ferment @ 1.022 for 3 days despite bringing upstairs for more warmth - Added 1 satchet of mangrove jacks Amylase enzyme on 18/12. Bubbles in the airlock started 1 hour after adding!

Kegged 2L to sample after 2 days of enzyme - 1.011 and still fermenting. Crisp dry and a bit acidic, not really obvious lemon or chamomile flavours. Much thirst quenching.

22/12 gravity 1.008, bubbles through air lock 2 per minute

Last Updated and Sharing

160

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Brews

Public: Yup, Shared
Last Updated: 2020-01-02 01:23 UTC

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 for

Gallons

Cost by

Final Yield

	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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