Geneviève 16.A - Witbier

@de_la_broue_dans_le_toupet - April 5, 2018


Ingredients

Amount Name Type # %/IBU
Grain icon  2.50 kg Wheat Malt, Ger (3.9 EBC) Grain 1 54.3%
Grain icon  2.10 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 45.7%
Hop icon  20.0 g Bramling Cross (4.00%) - Boil 60.00 min Hop 3 8.1 IBU
Misc icon  5.0 g Irish Moss - Boil 15.00 min Fining 4 ---
Hop icon  30.0 g Bramling Cross (4.00%) - Late Hop 10.00 min Hop 5 4.4 IBU
Hop icon  20.0 g Sorachi Ace (12.00%) - Late Hop 10.00 min Hop 6 8.8 IBU
Misc icon  19.0 g Lemon Peel - Boil 5.00 min Flavor 7 ---
Misc icon  13.0 g Baies de genevrier - Boil 5.00 min Spice 8 ---
Misc icon  20.0 g Baies de genevrier - Secondary 2.50 days Spice 9 ---
Yeast icon  Yeast US-05 Safale American - DCL/Fermentis Yeast 10 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 16.0 l of water. Heat to 70.9 c 67.0 c 60 min
Mash step Mash step (Temperature) Heat to 78.0 c over 10 min 78.0 c 10 min
Mash step Sparge (Temperature) Add 18.0 l of water. Heat to 78.0 c 78.0 c 30 min
Mash step Boil (Temperature) Heat to 100.0 c over 20 min 100.0 c 60 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 1.1 l of water at 78.0 c

Indicators

All grain - Batch size : 26.0 l

Est. original gravity: 1.047
1.044 1.052

Est. final gravity: 1.011
1.008 1.012

IBU: 21.2
10.0 20.0

Color: 6.1 EBC
3.9 7.9

ABV: 4.7%
4.50 5.50



%

Mash steps

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