Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Craft Orange Wit

147 calories 15.3 g 330 ml
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: WH Brewery
Hop Utilization: 98%
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created Wednesday April 29th 2020
1.048
1.012
4.7%
15.0
3.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg German - Pilsner1.6 kg Pilsner 38 1.6 36.6%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 45.8%
0.30 kg German - CaraHell0.3 kg CaraHell 34 11 6.9%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 5.7%
0.22 kg Rice Hulls0.22 kg Rice Hulls 0 0 5%
4.37 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Cascade16 g Cascade Hops Leaf/Whole 5.5 Boil 60 min 10.98 50%
16 g Cascade16 g Cascade Hops Leaf/Whole 5.5 Boil 10 min 3.98 50%
32 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion 70 °C 68 °C 60 min
18 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 20 °C
 
Other Ingredients
Amount Name Cost Type Use Time
68 g Sweet orange peel Flavor Boil 10 min.
200 g orange flesh from 6 oranges Other Primary 2 days
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- Lallemand - Lallemand - dry Voss Kveik
Amount:
11 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Using Dresden DERWAG city water straight.
Mash Chemistry and Brewing Water Calculator
 
Notes

Using LALLEMAND LalBrew™ dry Voss Kveik Ale Yeast - 11g

Chilling to 40 C after boil and into primary adding dry yeast packet immediately.

Pressure fermenting at 0.6bar or 9 psi.
Will hold between 35-40 C throughout fermentation.

Recipe Picture
Last Updated and Sharing
 
203
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-29 09:39 UTC
  • Snapshot Created: 2020-04-29 09:20 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top