Witbier Recipe - 07 - Mango Witbeir- Drew Juice

Recipe Info

Recipe Image

07 - Mango Witbeir- Drew Juice

by on
All Grain
5.5 Gallon(s)
6.86 Gallon(s)
60 min
75%
Add .25 tsp Gypsum & Calcium Chloride. split between sparge water and mash water. Mash water 4.16 Gal (15.75 L) Sparge 3.36 (12.72 L) Mash for 60 minutes at 151 F (66 C). Ferment at 68 F (20 C) for two weeks, then cool and remove from yeast. rack to secondary Add 33 oz of mango puree the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.

Fermentables

35% - 2-Row - US
3.5
37
1
Mash
10% - Flaked Wheat - US
1
35
2
Mash
5% - Rice Hulls - US
0.5
0
0
Mash
5% - Munich - Dark 20L - US
0.5
35
20
Mash
45% - White Wheat - US
4.5
40
2
Mash

Hops

Northern Brewer
1
Pellet
Boil
60 min(s)
9
31.3
Mt. Hood
1
Pellet
Boil
40 min(s)
6
18.3
Cascade
1
Pellet
Boil
5 min(s)
5.8
4.0

Yeast

Omega OYL-028 Belgian Ale W
77%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

07 - Mango Witbeir- Drew Juice
Witbier
  • 5.50 Gallons Liters Batch Size
  • 6.86 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.011 FG
  • 53.6 IBU (tinseth) Bitterness
  • 1.09 BG:GU
  • 4.2° SRM Color
  • 75% Efficiency
  • 4.9% ABV Alcohol
  • 164 per 12oz Calories
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