24. A. Witbier - Beer Recipe - Brewer's Friend

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24. A. Witbier

161 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Viking
Calories: 161 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Wednesday July 1st 2020
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Belgian Wit with coriander, orange, and chamomile

OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 21

1.052
1.015
4.9%
19.6
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Gladfield - Harraways Flaked Wheat2.4 kg Harraways Flaked Wheat 35.4 1.6 41.8%
2.60 kg American - Pilsner2.6 kg Pilsner 37 1.8 45.3%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 10.5%
0.14 kg American - Munich - 60L0.135 kg Munich - 60L 33 60 2.4%
5.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Domestic Hallertau25 g Domestic Hallertau Hops Pellet 3.9 Boil 45 min 10.18 55.6%
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 45 min 9.4 44.4%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Orange Zest Flavor Boil 5 min.
12 g Coriander Seed Herb Boil 5 min.
1 g Chamomile Tea Herb Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
19 L Temperature 50 °C 50 °C 15 min
Temperature 68 °C 68 °C 60 min
Temperature 76 °C 76 °C 10 min
16 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.5
Mash volume with grains 19.3
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 22.9 L) 19.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 34.6  
Equipment Profile Used: System Default
"24. A. Witbier" Witbier beer recipe by Viking. All Grain, ABV 4.93%, IBU 19.58, SRM 5.39, Fermentables: (Harraways Flaked Wheat, Pilsner, Flaked Oats, Munich - 60L) Hops: (Domestic Hallertau, Tettnanger) Other: (Orange Zest, Coriander Seed, Chamomile Tea )
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  • Public: Yup, Shared
  • Last Updated: 2020-07-03 06:40 UTC