Craig and Donnie's Witbier v. 2.0 - Beer Recipe - Brewer's Friend

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Craig and Donnie's Witbier v. 2.0

198 calories 19.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CMW
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Tuesday January 21st 2014
1.060
1.014
6.0%
14.2
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pale Ale10 lb Pale Ale 38 3.4 40.8%
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 40.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.2%
0.50 lb German - Abbey Malt0.5 lb Abbey Malt 33 17 2%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 4.1%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 4.1%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.63 80%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 1.57 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Bitter orange peel Spice Boil 5 min.
2 oz Coriander Spice Boil 5 min.
1 each orange rind Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Serano Water District, Villa Park, CA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
76 33 53 37 220 290
Add 10 ml phosphoric acid (85%) and 14g CaCl2 to balance high alkalinity and soften SO4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 gal Protein Rest Infusion -- 112 °F 15 min
12.5 gal Carbohydrate Rest Infusion -- 152 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.59 gal (50.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.59 gal (2.38 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.67 gal (70.69 qt). Suggest reducing initial strike volume to 10.04 gal (40.16 qt) and adding 5.67 gal (22.69 qt) sparge/top-off. 15.71 62.9  
Strike water volume (equipment estimates 15.91 g | 63.6 qt) 15.71 62.9  
Mash volume with grains (equipment estimates 17.87 g | 71.5 qt) 17.67 70.7  
Grain absorption losses -3.06 -12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.59 g | 50.4 qt) 12.4 49.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 15.71 62.9
Equipment Profile Used: System Default
 
Notes

Witbier in Belgian style with addition of bitter orange peel and crushed coriander seeds. May add some Valencia orange zest as well to accentuate citrus flavor. Will crush coriander in Barley Crusher or using spice grinder. This batch will employ 1.5 liter yeast starter set up the night before brewing. Will use Hallertau exclusively for this, with 2.0 oz at start of boil for bitterness and 0.5 oz at 45 min. for a hint of flavor.

Color with Belgian Pale malt is a little darker than the style calls for, but yields a wonderful yellow/orange hue akin to Blue Moon. Really attractive appearance that will hopefully announce the citrus/orange flavor in this.

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  • Last Updated: 2015-03-28 19:22 UTC