TROPICAL FLOWER WIT FINAL - Witbier

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TROPICAL FLOWER WIT FINAL

by on
All Grain
9 Liter(s)
11 Liter(s)
60 min
75%
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http://home.brausmith.com/recipe.php?id=50 Brewing Notes Prepare a 5% (250gm Pilsner malt) sour mash 2 days before brew day, and added to the mash. ** Forgot to do a sour mash this time ** Mash Schedule A 2 1/2 decoction is employed. Water is treated with salts to 50ppm Ca. Sodium Metabisulphite added to stop oxidation. Gris ratio 2.5 L/kg of grain. 1. 0.75kg of crushed grain is heated to 50C. All the flour mixed in (plus more water). Raised to 68C and held for 30 mins. 2. This is added to rest of grain and water. Temperature levels out to around mid 40C. Hold for 30 mins. 3. Lift 25%. Raise to 70C for 20 mins, then boil for 5 mins. Add back to mash. 4. Temp will level out at 50C. Hold for 30 mins. 5. Lift 40% of mash, raise to 70C, hold for 30 mins, and boil for 5 mins. 6. Temp levels out at 68C, hold for an hour, then sparge.

Fermentables
% kg fermentable ppg   L   usage  
47% 1.0643 Pilsner - BE 36
2°		 Mash
44% 0.9947 Unbleached Flour 29
0°		 Mash
5% 0.1137 Rolled Oats - US 33
2°		 Mash
4% 0.0978 Acidulated Malt - DE 27
3°		 Mash
2.2705 kg

Hops
g variety type usage time AA   IBU  
15 Saaz Pellet Boil 60 minutes 3.8 15.9
3.3158 First Gold Pellet Boil 10 minutes 7.2 2.4
3.7895 First Gold Pellet Flame Out 0 minutes 7.2 0.0
22.1053 g IBUs calculated using the Tinseth formula

Hop Summary
g variety type AA
15 Saaz Pellet 3.8
7.1053 First Gold Pellet 7.2
22.1053 g  

Yeast
name attenuation  
Fermentis Safbrew T-58 70%
 

Other Stuff
amount unit name usage
0.0018 kg PH Stabilizer Mash
0.0009 kg Gypsum Mash
0.0047 kg Orange or Lemon peel Boil
0.0128 kg Coriander Boil
0.0048 kg Coriander Flame Out
0.0047 kg Orange or Lemon peel Flame Out
0.0048 kg Mandarin Orange peel Flame Out
0.0003 kg Cumin Flame Out
3.3158 each Chamomile tea bags Flame Out
 

Mash Steps
No Mash Steps in this Recipe

Special Instructions
  1. 750g of crushed grain is heated to 50C. All the flour mixed in (plus more water). Raised to 68C and held for 30 mins.
  2. This is added to rest of grain and water. Temperature levels out to around mid 40C. Hold for 30 mins.
  3. Lift 25%. Raise to 70C for 20 mins, then boil for 5 mins. Add back to mash.
  4. Temp will level out at 50C. Hold for 30 mins.
  5. Lift 40% of mash, raise to 70C, hold for 30 mins, and boil for 5 mins.
  6. Temp levels out at 68C, hold for an hour, then sparge.

Recipe Facts

TROPICAL FLOWER WIT FINAL
Witbier
9.00 Gallons Liters
11.00 Gallons Liters  @  60  min
1.051
1.015
2.8° SRM
75%
18.3 IBU (tinseth)
0.36
4.6% ABV
172 per 12oz
Beer Xml How are these calculations made?