Wittbier Cerveja Fácil
All Grain Recipe
Submitted By: hugosalomao5 (Shared)
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Batch Size: 2.59 gal | Style: Witbier (24A) |
Boil Size: 3.55 gal | Style Guide: BJCP 2015 |
Color: 4.1 SRM | Equipment: BIAB fermentador Cômico 11.3L |
Bitterness: 20.2 IBUs | Boil Time: 60 min |
Est OG: 1.051 (12.6° P) | Mash Profile: BIAB c/Trigo |
Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.28 gal |
Fluente Equilibrada |
Water |
1 |
2 lbs 13.86 oz |
Pilsner (Weyermann) (2.3 SRM) |
Grain |
2 |
2 lbs 12.86 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
3 |
11.22 oz |
Wheat, Flaked (0.5 SRM) |
Grain |
4 |
4.60 g |
Cloreto de Cálcio (Mash 60 min) |
Misc |
5 |
4.00 g |
Sulfato de Cálcio (Mash 60 min) |
Misc |
6 |
1.60 g |
Sulfato de Magnésio (Mash 60 min) |
Misc |
7 |
0.58 oz |
Saaz [3.8%] - Boil 60 min |
Hops |
8 |
0.39 oz |
Saaz [3.8%] - Boil 15 min |
Hops |
9 |
10.00 g |
Coriander Seed (Boil 5 min) |
Misc |
10 |
10.00 g |
Orange Peel, Bitter (Boil 5 min) |
Misc |
11 |
0.6 pkgs |
Belgian Witbier (Wyeast Labs #3944) |
Yeast |
12 |
Notes
VOLUME PÓS MOSTURA =
OG PÓS MOSTURA =
PH DA MOSTURA=
VOLUME PRÉ FERVURA =
OG PRÉ FERVURA =
VOLUME PÓS FERVURA =
OG PÓS FERVURA =
PERDAS DE TRUB =This Recipe Has Not Been Rated