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Craft Orange Wit

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

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.7%

IBU (tinseth):

15.0

SRM (morey):

3.8

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
32 g	Cascade (Leaf/Whole) 32 g Cascade (Leaf/Whole) Hops		14.96	100%
32 g / $ 0.00

Mash Guidelines

Amount	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	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.

Last Updated and Sharing

237

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Brews

Public: Yup, Shared
Last Updated: 2020-04-29 09:39 UTC
Snapshot Created: 2020-04-29 09:20 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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