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Witveis

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Sunday May 31st 2020
1.056
1.013
5.7%
12.4
7.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 3.84 47.2%
2.50 kg German - Pilsner2.5 kg Pilsner 38 2.77 47.2%
150 g Flaked Oats150 g Flaked Oats 33 4.37 2.8%
150 g Flaked Wheat150 g Flaked Wheat 34 3.84 2.8%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Cascade19 g Cascade Hops Pellet 7 Boil 30 min 12.43 50%
19 g Cascade19 g Cascade Hops Pellet 7 Dry Hop 4 days 50%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g coriander Spice Boil 5 min.
15 g Dried bitter organge peel Other Boil 5 min.
3.50 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Bergen, Svartediket, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 0 3 7 8 0.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike -- 67 °C 60 min
Mash out Temperature -- 77 °C 10 min
Starting Mash Thickness: 3.91 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.9 L/kg 20.7
Mash volume with grains 24.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 13.3 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 34.2  
Equipment Profile Used: System Default
"Witveis" Witbier beer recipe by steinmb. All Grain, ABV 5.67%, IBU 12.43, SRM 7.15, Fermentables: (Wheat Malt, Pilsner, Flaked Oats, Flaked Wheat) Hops: (Cascade) Other: (coriander, Dried bitter organge peel, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-31 22:11 UTC