Yazlık biralara devam, kişniş, bitter orange peel ve papatyalı yapıyorum bu sefer
Witbier 2 - Durul Güven - Brewfather Brewfather
Witbier 2
Witbier
5.5% / 12.7 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.9% efficiency
Batch Volume: 26 L
Boil Time: 60 min
Mash Water: 23.76 L
Sparge Water: 11.32 L
Total Water: 35.08 L
Boil Volume: 31.73 L
Pre-Boil Gravity: 1.046
Vitals
Original Gravity: 1.051
Final Gravity (Adv): 1.009
IBU (Tinseth): 12
BU/GU: 0.24
Color: 3.3 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 65 °C — 60 min
Temperature — 75 °C — 10 min
Malts (5.78 kg)
2.52 kg (41.6%) — Weyermann Pilsner — Grain — 1.7 SRM
2.01 kg (33.2%) — Thomas Fawcett Wheat, Torrified — Grain — 2 SRM
810 g (13.4%) — Briess Oats, Flaked — Grain — 1.4 SRM
440 g (7.3%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
Other (280 g)
280 g (4.6%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (37 g)
16 g (8 IBU) — Saaz 4.5% — First Wort
11 g (4 IBU) — East Kent Goldings (EKG) 5% — Boil — 30 min
10 g (0 IBU) — Saaz 4.5% — Aroma — 10 min hopstand
Hopstand at 80 °C
Miscs
0.867 g — Baking Soda (NaHCO3) — Mash
0.193 g — Calcium Chloride (CaCl2) — Mash
2.696 g — Canning Salt (NaCl) — Mash
0.096 g — Chalk (CaCO3) — Mash
1.926 g — Epsom Salt (MgSO4) — Mash
0.193 g — Gypsum (CaSO4) — Mash
0.193 g — Slaked Lime (Ca(OH)2) — Mash
2 items — Camomile — Boil — 5 min
15.407 g — Coriander Seed — Boil — 5 min
15.407 g — Orange Peel, Bitter — Boil — 5 min
Yeast
1 pkg — White Labs WLP410 Belgian Wit II 75%
Fermentation
Primary — 21 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.6 CO2-vol
Water Profile
Ca2+
75Mg2+
13Na+
48Cl-
51SO42-
25HCO3-
40
) Benzer malzemeler ile biraz modifiye etmem lazım.