#247 Pixie Princess

Det var länge sedan jag bryggde denna fina hyllning till underbara Ellie.

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 L 90 min 19.28 4.39 1.048 1.013 4.67
Actuals 1.048 1.013

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 %
Wheat Spraymalt (DME) 500 g 22.45
German - Pale Ale 700 g 31.43
Château Biscuit 28 g 1.26
German - Rye 300 g 13.47
Belgian Candi Sugar - Clear/Blond (0L) 100 g 4.49
Munich Type I 39 g 1.75
Maris Otter Pale 260 g 11.67
Wheat Malt 300 g 13.47

Hops

Name Amount Time Use Form Alpha %
PL Magnum 6 g 75 min Boil Pellet 12
Fuggles 6 g 5 min Boil Pellet 4.5

Miscs

Name Amount Time Use Type
Gypsym 1 g 60 min Mash Water Agent
Lactic acid 2 g 0 min Mash Water Agent
Table Salt 1 g 0 min Mash Water Agent
Protafloc 1 g 15 min Boil Fining
Coriander seed 8 g 5 min Boil Spice
Kamomill 1.5 g 5 min Boil Spice
Lemon Zest 12.5 g 5 min Boil Spice
Lime zest 4.3 g 5 min Boil Flavor
Orange zest 29 g 5 min Boil Flavor
Clarity Ferm 5 g 0 min Primary Fining

Yeast

Name Lab Attenuation Temperature
LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST Lallemand 70% 17.22°C - 22.22°C

Mash

Step Temperature Time
58°C 15 min
Beta-amylase 65°C 45 min
Alpha-amylase 71°C 25 min
Mash-out 77°C 10 min

Fermentation

Step Time Temperature
Aging 0 days 0°C

Notes

Rivet skal från:
1 st apelsin
1 st citron
1 st lime

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