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Ginger Blanche (Trincanotte)
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
23 L |
60 min |
15.4 IBUs |
6.5 EBC |
1.049 |
1.012 |
4.9 % |
|
Actuals |
1.062 |
1.01 |
6.8 % |
Style Details
Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
Witbier |
24 A |
1.044 - 1.052 |
1.008 - 1.012 |
8 - 20 |
3.9 - 7.9 |
2.6 - 3.4 |
4.5 - 5.5 % |
Fermentables
Name |
Amount |
% |
Pilsner (2 Row) Bel |
2.6 kg |
49.06 |
Wheat Malt, Bel |
1.4 kg |
26.42 |
Wheat, Flaked |
1 kg |
18.87 |
Cara-Pils/Dextrine |
300 g |
5.66 |
Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
Styrian Goldings |
18 g |
60 min |
Boil |
Pellet |
5.4 |
Saaz |
10.8 g |
60 min |
Boil |
Pellet |
3.2 |
Saaz |
21.6 g |
15 min |
Boil |
Pellet |
3.2 |
Miscs
Name |
Amount |
Time |
Use |
Type |
Zenzero candito |
200.00 g |
20 min |
Boil |
Spice |
Orange Peel, Bitter |
11.00 g |
5 min |
Boil |
Spice |
Orange Peel, Sweet |
11.00 g |
5 min |
Boil |
Spice |
Coriander Seed |
10.00 oz |
5 min |
Boil |
Spice |
Yeast
Name |
Lab |
Attenuation |
Temperature |
Mangrove Jack's M21 |
|
72% |
17.8°C - 20.6°C |
Mash
Step |
Temperature |
Time |
Mash In |
65.56°C |
75 min |
Fermentation
Step |
Time |
Temperature |
Primary |
4 days |
19.44°C |
Secondary |
10 days |
19.44°C |
Aging |
30 days |
18.33°C |