Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday June 7th 2020
1.052
1.013
5.2%
18.1
4.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 50%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 30%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil 60 min 16.46 66.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 3.8 Boil 5 min 1.64 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Seed Spice Boil 5 min.
1 oz Bitter Orange Peel Spice Mash 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Strike 159 °F 152 °F 60 min
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 6.25 25  
Mash volume with grains 7.05 28.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 1.31 g | 5.2 qt) 0.25 1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.06 g | 24.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 6.5 26
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by CodytheBodey. All Grain, ABV 5.18%, IBU 18.1, SRM 4.15, Fermentables: (Brewers Malt 2-Row, Flaked Wheat, Red Wheat) Hops: (Tettnanger) Other: (Coriander Seed, Bitter Orange Peel)
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  • Public: Yup, Shared
  • Last Updated: 2020-06-07 22:31 UTC