Cerveza Trigo Belga (Castle Malting) ‘Witbier (16 A) Type: Al Grin Date: 07 Sep 2012 Batch Size: 20001 Brewer: Andres Barera Boll size: 8,601 Asst Brower Boll Time: 70min Equipment. Expo 26 End of Bol Vol 2288 | Efiieney: 75,00 : Final Botting vot 20.001 Eseasn ilency: 02.5 % Fermentation: Ae, Two Stage Taste Rating: 20,0 mn Taste Notes: Prepare for Brewing © Clean and Prepare Brewing Equipment (© Total Water Needed: 36,021 Mash or Steep Grains Mash Ingredients fam 2 bar isa RBZ Boe en ier baie Sra poe Mash Steps frame = a ara aa Talwar 06 tom eae femicagoC oer ion eoe——omn fay ou fest Yop Cs Om 2 O Fly sparge with 21,85 | water at 75,6 C (© Add water to achieve boil volume of 28,601 CO Estimated pre-bol gravity is 1,037 SG Boil Ingredients pint ane: ee FRB, (500g iagnam [140%] - Bou 60 Din Hop (3 [tt 18s 11,00 g Fret Gold [8,00 %]- Boil 10.0 min Hop la [4,1 Us [400g (Grange Peet, Biter (Bol 10,0 ming) Spee BE © Estimated Post Boll Vo 22,88 | and Est Post Boil Gravity: 1,088 SG Cool and Transfer Wort © Cool wort to fermentation temperature (O Transfer wort to fermenter © Add water if needed to achieve final volume of 20,00 | Pitch Yeast and Measure Gravity and Volume © Measure Actual Original Gravity, (Target 1,048 $6) (Measure Actual Batch Volume (Target. 20,00 1 ‘O.Add water if needed to achieve final volume of 20,00 | Fermentation 07 Sep 2012 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C) O11 Sep 2012 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C) Dry Hop and BottlerKeg OQ Measure Final Gravity (Estimate: 1,010 86) © Date BottlediKegged: 21 Sep 2012 - Carbonation: Keg with 12,54 PSI age beer for 30,00 days at 18.3.¢