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    Brewfather LavenderWit 20221013

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    Thomas
    This document provides a recipe for a 4.5% ABV lavender witbier made using brew-in-a-bag (BIAB) method with an original gravity of 1.048 and final gravity of 1.014. The grain bill consists of 1 kg Pilsen malt, 1 kg wheat malt, and 100g flaked wheat. Hops include 10g of Tettnang added for 60 minutes. Miscellaneous ingredients are 5g coriander seed, 10g lemon peel, and 10g lavender added during the boil. Fermentation will be with Fermentis SafBrew Specialty Ale T-58 yeast at 20°C for 14 days.

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    Brewfather LavenderWit 20221013

    Uploaded by

    Thomas
    8 views1 page
    This document provides a recipe for a 4.5% ABV lavender witbier made using brew-in-a-bag (BIAB) method with an original gravity of 1.048 and final gravity of 1.014. The grain bill consists of 1 kg Pilsen malt, 1 kg wheat malt, and 100g flaked wheat. Hops include 10g of Tettnang added for 60 minutes. Miscellaneous ingredients are 5g coriander seed, 10g lemon peel, and 10g lavender added during the boil. Fermentation will be with Fermentis SafBrew Specialty Ale T-58 yeast at 20°C for 14 days.

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    Brewfather_LavenderWit_20221013

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    This document provides a recipe for a 4.5% ABV lavender witbier made using brew-in-a-bag (BIAB) method with an original gravity of 1.048 and final gravity of 1.014. The grain bill consists of 1 kg Pilsen malt, 1 kg wheat malt, and 100g flaked wheat. Hops include 10g of Tettnang added for 60 minutes. Miscellaneous ingredients are 5g coriander seed, 10g lemon peel, and 10g lavender added during the boil. Fermentation will be with Fermentis SafBrew Specialty Ale T-58 yeast at 20°C for 14 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    8 views1 page

    Brewfather LavenderWit 20221013

    Uploaded by

    Thomas
    This document provides a recipe for a 4.5% ABV lavender witbier made using brew-in-a-bag (BIAB) method with an original gravity of 1.048 and final gravity of 1.014. The grain bill consists of 1 kg Pilsen malt, 1 kg wheat malt, and 100g flaked wheat. Hops include 10g of Tettnang added for 60 minutes. Miscellaneous ingredients are 5g coriander seed, 10g lemon peel, and 10g lavender added during the boil. Fermentation will be with Fermentis SafBrew Specialty Ale T-58 yeast at 20°C for 14 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Generated 2022-10-13T14:09:24-03:00 - Brewfather - https://web.brewfather.

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    Lavender Wit - 4.5%


    Witbier BIAB (No sparge)
    Author: Andre Landgraf Batch Size : 9 L
    Boil Size : 15 L
    Type: All Grain Post-Boil Vol : 9.9 L

    IBU : 14 (Tinseth) Mash Water : 15.97 L


    BU/GU : 0.29 Sparge Water : 0 L 7 EBC
    Color : 7 EBC Boil Time : 60 min
    Carbonation : 2.4 CO2-vol Total Water : 15.97 L

    Pre-Boil Gravity : 1.032 Brewhouse Efficiency: 67%


    Original Gravity : 1.048 Mash Efficiency: 70.7%
    Final Gravity : 1.014
    Mash Profile
    Fermentables (2.1 kg) High fermentability
    1 kg - Malte Pilsen 3.5 EBC (47.6%) 65 °C - 60 min - Temperature
    1 kg - Malte de Trigo 4 EBC (47.6%)
    100 g - Wheat Flaked 3.2 EBC (4.8%) Fermentation Profile
    Ale
    Hops (10 g) 20 °C - 14 days - Primary
    60 min - 10 g - Tettnang - 4.5% (14 IBU)
    Measurements
    Miscellaneous
    5 min - Boil - 5 g - Coriander Seed Mash pH:
    5 min - Boil - 10 g - Lemon Peel
    Boil - 10 g - Lavender Boil Volume:

    Yeast Pre-Boil Gravity:


    1 pkg - Fermentis SafBrew Specialty Ale T-58
    Post-Boil Kettle Volume:

    Original Gravity:

    Fermenter Top-Up:

    Fermenter Volume:

    Final Gravity:

    Bottling Volume:

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