Working Wit What You Got - Beer Recipe - Brewer's Friend

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Working Wit What You Got

146 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 45 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 146 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Wednesday June 10th 2020
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OG: 1.049 FG: 1.014 ABV: 4.7% IBU: 19

1.045
1.006
5.1%
21.5
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 43.2%
2 lb American - Pale Ale2 lb Pale Ale 37 3.5 21.6%
2 lb Belgian - Pilsner2 lb Pilsner 37 1.6 21.6%
8 oz Briess - Bonlander Munich8 oz Bonlander Munich 36 10 5.4%
8 oz United Kingdom - Golden Naked Oats8 oz Golden Naked Oats 33 10 5.4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 15 min 15.33 50%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 5 min 6.16 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
1 oz Coriander Spice Boil 5 min.
1 each orange zest Flavor Boil 5 min.
1 each lemon zest Flavor Boil 5 min.
2 each Orange Zest Flavor Primary 7 days
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 161 °F 150 °F 60 min
1 gal Temperature 170 °F -- 10 min
4 gal Batch Sparge 170 °F -- 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.14 g | 20.6 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 7.5 30  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.91 35.6
Equipment Profile Used: System Default
"Working Wit What You Got" Witbier beer recipe by elaplant74. All Grain, ABV 5.09%, IBU 21.49, SRM 4.4, Fermentables: (Flaked Wheat, Pale Ale, Pilsner, Bonlander Munich, Golden Naked Oats, Acidulated Malt) Hops: (Amarillo) Other: (Calcium Chloride (anhydrous), Gypsum, Coriander, orange zest, lemon zest, Orange Zest)
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  • Last Updated: 2020-07-19 02:19 UTC