Blood Orange Wit (BYO) - Beer Recipe - Brewer's Friend

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Blood Orange Wit (BYO)

165 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.7 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Tuesday June 16th 2020
1.054
1.012
5.5%
16.4
7.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.88 kg German - Pilsner2.88 kg Pilsner 38 1.6 40.7%
2.88 kg Flaked Wheat2.88 kg Flaked Wheat 34 2 40.7%
0.32 kg Flaked Oats0.32 kg Flaked Oats 33 2.2 4.5%
113 g German - Melanoidin113 g Melanoidin 37 25 1.6%
15 g Belgian - Roasted Barley15 g Roasted Barley 30 575 0.2%
0.87 kg Rice Hulls0.87 kg Rice Hulls 0 0 12.3%
7.08 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Domestic Hallertau7 g Domestic Hallertau Hops Pellet 4.8 Boil 60 min 4.69 50%
7 g Magnum7 g Magnum Hops Pellet 12 Boil 60 min 11.73 50%
14 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g zested blood orange peel Spice Boil 5 min.
21 g crushed coriander Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
22.6 L Infusion 18 °C 66 °C 90 min
8.5 L Fly Sparge 66 °C 76 °C 10 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22.2
Mash volume with grains (equipment estimates 24.9 L) 26.9
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 11.4 L) 8.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 22.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Top off amount 2
Going into fermentor 19
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Ferment for 14 days while slowly ramping the temperature up to 75 °F (24 °C). Transfer to a secondary and condition for 14 days. Bottle or keg as normal.

Alternative yeast: Wyeast 3944 (Belgian Witbier)

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-09 11:39 UTC
  • Snapshot Created: 2020-06-16 13:43 UTC
  • Link To Parent Recipe