Belgian Wit - East Kent / Saaz - Beer Recipe - Brewer's Friend

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Belgian Wit - East Kent / Saaz

141 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 76% (brew house)
Hop Utilization: 99%
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Friday June 26th 2020
1.046
1.012
4.5%
22.3
3.1
5.5
12.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Bestmalz - BEST Pilsen2.5 kg BEST Pilsen 2.14 € / kg
5.35 € 		37 1.9 41.7%
1 kg Bestmalz - BEST Heidelberg Wheat Malt1 kg BEST Heidelberg Wheat Malt 2.30 € / kg
2.30 € 		37 1.6 16.7%
2 kg Flaked Wheat2 kg Flaked Wheat 2.00 € / kg
4.00 € 		34 2 33.3%
0.50 kg Flaked Corn0.5 kg Flaked Corn 2.00 € / kg
1.00 € 		40 0.5 8.3%
6 kg / 12.65 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 3.3 First Wort 0 min 6.69 16.7%
20 g 47 Hops - Saaz20 g Saaz Hops Pellet 3.8 First Wort 0 min 7.7 16.7%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 3.3 Boil 5 min 0.91 12.5%
15 g 47 Hops - Saaz15 g Saaz Hops Pellet 3.8 Boil 5 min 1.05 12.5%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 3.3 Dry Hop at 20 °C Day 5 2.75 20.8%
25 g 47 Hops - Saaz25 g Saaz Hops Pellet 3.8 Dry Hop at 20 °C Day 5 3.17 20.8%
120 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Mash 0 min.
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 tsp Epsom Salt Water Agt Mash 1 hr.
3 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Buehl-Waldmatt, Germany
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 125 250 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.8 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 19.8
Mash volume with grains 23.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 23.2 L) 22.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.1 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 30
Going into fermentor 30
Total: 41.9  
Equipment Profile Used: System Default
"Belgian Wit - East Kent / Saaz" Witbier beer recipe by Brewer #299218. All Grain, ABV 4.52%, IBU 22.26, SRM 3.13, Fermentables: ( BEST Pilsen, BEST Heidelberg Wheat Malt, Flaked Wheat, Flaked Corn) Hops: (East Kent Goldings, Saaz) Other: (Coriander Seed, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2020-08-02 15:05 UTC