#189 Gymbitch V

En ingefärawit till lillsyrrans fest. Nu på 12L fat.

black

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 L 90 min 18.03 3.94 1.044 1.01 4.54
Actuals 1.044 1.01

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Witbier 16 A 1.044 - 1.052 1.008 - 1.012 10 - 20 2 - 4 0 - 0 4.5 - 5.5 %

Fermentables

Name Amount %
German - Pale Ale 800 g 33.33
Wheat Malt 1.1 kg 45.83
Maris Otter Pale 500 g 20.83

Hops

Name Amount Time Use Form Alpha %
Saaz 23 g 60 min Boil Pellet 3.2

Miscs

Name Amount Time Use Type
Chalk 0.5 g 0 min Mash Water Agent
Gypsym 0.5 g 0 min Mash Water Agent
Lactic acid 2.5 g 0 min Mash Water Agent
Table Salt 0.7 g 0 min Mash Water Agent
Protafloc 1 g 15 min Boil Fining
Coriander seed 10 g 5 min Boil Spice
Ingefära färsk / 0 Kilograms 35 g 5 min Boil Water Agent
Kamomill 1.5 g 5 min Boil Spice
Clarity Ferm 5 g 0 min Primary Fining
Lemon Zest 12.5 g 5 min Boil Flavor
Lime Zest 4.3 g 5 min Boil Flavor
Orange Zest 29 g 5 min Boil Flavor

Yeast

Name Lab Attenuation Temperature
Belgian Wit Ale Yeast WLP400 (WLP400) White Labs 76% 19.44°C - 23.33°C

Mash

Step Temperature Time
58°C 15 min
Alpha-amylase 64°C 45 min
Beta-amylase 70°C 25 min
Mash-out 78°C 10 min

Fermentation

Step Time Temperature
Aging 0 days 0°C

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