The Celis - Witbier |
RECIPE INFO |
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by Alfred Estrada
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 90 Minutes
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Efficiency: 75%
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OG: 1.072 |
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FG: 1.01 |
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ABV: 8.12%
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Bitterness: 15.98 (tinseth)
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IBU/OG: 0.22 |
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Color: 5.6° SRM
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Calories: 8.12 per 330ml
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FERMENTABLES |
| 46.2% |
0 |
Pilsner - BE |
36 |
2 |
Mash |
| 46.2% |
0 |
Flaked Wheat - US |
35 |
2 |
Mash |
| 5.1% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 2.6% |
0 |
Honey Malt - CA |
37 |
25 |
Mash |
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HOPS |
| 0 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
60 Minutes |
4.3 |
15.98 |
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YEAST |
| Fermentis Safbrew WB-06 |
86% |
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OTHER INGREDIENTS |
| 1.5 |
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Coriander |
5 minutes |
Boil |
| 2 |
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Bitterorangenschalen |
5 minutes |
Boil |
| 0.07 |
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Calciumchloride |
90 minutes |
Mash |
| 0.04 |
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Gypsum |
90 minutes |
Mash |
| 0.18 |
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Yeast nutrient |
5 minutes |
Boil |
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INSTRUCTIONS |
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BIAB. mash temp is 152f. (strike 160f). Hold mash at 170 for the last 10 minutes to lock your sugar profile in (saccharification rest). pitch rate temps are 67f-70f. Maintain that temp throughout the 2-week fermentation or until the hydrometer reads a low and consistent reading. carb level should be 2.2-2.6VOL
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