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Brussels to bastrop white witb...

0
  • 11.7
    Gravity BLG
  • 19
    IBU
  • 4.7 %
    ABV
  • 3.4
    SRM
  • Partial Mash
    Type
  • Witbier
    Style
  • mcveat
    Brewer
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Batch size

  • 18.9 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 7.5 liter(s)
    Mash size
  • 10.1 liter(s)
    Total mash volume

Steps

Temp Time
66.7 C 60 min

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Fermentables

11.7 BLG
4.7% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Pilsner (2 Row) Bel 1.02 kg 28.2% 79 % 4
Grain Briess - Wheat Malt, White 1.13 kg 31.2% 85 % 5
Grain Wheat, Flaked 0.34 kg 9.4% 77 % 4
Dry Extract Dry Extract (DME) - Extra Light 1.13 kg 31.2% 95 % 6
Sum 3.62 kg

Hops

19 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (USA) 42.52 g 60 min 3.75 %

Yeasts

Name Type Form Amount Laboratory
WLP400 - Belgian Wit Ale Yeast Wheat Liquid 29.6 ml White Labs
Wyeast - Belgian Witbier Ale Liquid 29.6 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Herb Coriander fresh ground 7.09 g Boil 2 min
Herb Orange peel fresh 7.09 g Boil 2 min

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