B 15 Blanche Wit V2 16.A - Witbier

@pasqueto - May 9, 2018


Ingredients

Amount Name Type # %/IBU
Grain icon  2.50 kg Froment Blond Malt (2.0 EBC) Grain 1 47.2%
Grain icon  2.50 kg Pilsen 2RP (1.5 EBC) Grain 2 47.2%
Grain icon  0.30 kg Avoine, (1.2 EBC) Grain 3 5.7%
Hop icon  10.0 g Magnum (11.50%) - Boil 80.0 min Hop 4 11.7 IBU
Hop icon  40.0 g Strisselspalt (1.90%) - Boil 10.0 min Hop 5 2.7 IBU
Misc icon  9.0 g Coriandre - Boil 10.00 min Spice 6 ---
Misc icon  16.0 g Orange amer - Boil 10.00 min Spice 7 ---
Hop icon  35.0 g Strisselspalt (1.90%) - Boil 5.0 min Hop 8 1.3 IBU
Yeast icon  Yeast M21 Belgian Wit - Mangrove Jack Yeast 9 -
Yeast icon  Yeast M21 Belgian Wit M-21 - Mangrove Jack's Yeast 10 -

Mash detail

Name Description Step temperature Step time
Mash step Empâtage (Infusion) Heat to 68.0 c over 10 min 68.0 c 90 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 34.6 l of water at 78.0 c

Indicators

All grain - Batch size : 25.0 l

Est. original gravity: 1.045
1.044 1.052

Est. final gravity: 1.011
1.008 1.012

IBU: 15.6
10.0 20.0

Color: 4.0 EBC
3.9 7.9

ABV: 4.4%
4.50 5.50

Mash steps

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