Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
50 L 60 min 15.3 IBUs 6.9 EBC 1.048 1.016 4.2 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Witbier 16 A 1.044 - 1.052 1.008 - 1.012 10 - 20 3.9 - 7.9 2.4 - 2.9 4.5 - 5.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 4.5 kg 44.12
White Wheat Malt 4 kg 39.22
Wheat, Flaked 1.2 kg 11.76
Cara-Pils/Dextrine 500 g 4.9

Hops

Name Amount Time Use Form Alpha %
Saaz 50 g 60 min Boil Pellet 4
Saaz 50 g 15 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Lactic Acid 0.03 l 60 min Mash Water Agent
Ginger Root 25.00 g 12 min Boil Herb
Mandarinetti Cinesi Canditi 100.00 g 10 min Boil Other
Bucce Limoni fresche 2.64 mg 10 min Boil Other
Mandarini cinesi 200.00 g 10 min Boil Spice
Coriander Seed 50.00 g 10 min Boil Spice
Zenzero Candito 50.00 g 10 min Boil Spice

Yeast

Name Lab Attenuation Temperature
Mangrove Jack's M21 72% 17.8°C - 20.6°C

Mash

Step Temperature Time
Protein Rest 52°C 5 min
Saccharification 62°C 30 min
Saccharification 70°C 30 min
Mash Out 78°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C