Witbier Classic - Beer Recipe - Brewer's Friend

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Witbier Classic

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Post Boil Size: 16.49 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Carlos Barandica
Hop Utilization: 72%
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Friday July 3rd 2020
1.047
1.009
4.9%
16.3
3.6
5.9
3.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Bestmalz - BEST Pilsen1.5 kg BEST Pilsen 37 1.9 39%
1.50 kg Flaked Wheat1.5 kg Flaked Wheat 34 2 39%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 7.8%
0.40 kg Rice Hulls0.4 kg Rice Hulls 0 0 10.4%
150 g Corn Sugar - Dextrose150 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.9%
3.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Hallertau Tradition (Germany)12 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 8.61 60%
8 g Summit8 g Summit Hops Pellet 18.5 Boil 10 min 7.7 40%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Crushed Coriander Spice Boil 5 min.
22.50 g Orange Zest Spice Boil 5 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
9 Grams
Cost:
$ 0.37 / g
$ 3.35
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
$ 3.35 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
9.5 ltrs Strike 48 °C 46 °C 15 min
4 ltrs Decoction 100 °C 100 °C 15 min
11.1 L Strike 68 °C 67 °C 60 min
16.1 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 28 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.1
Mash volume with grains 13.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 14.2 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.7 L) 22.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 15 L) 16.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.5 L) 15
Total: 27.1  
Equipment Profile Used: System Default
"Witbier Classic" Witbier beer recipe by Carlos Barandica. All Grain, ABV 4.92%, IBU 16.3, SRM 3.64, Fermentables: (BEST Pilsen, Flaked Wheat, Flaked Oats, Rice Hulls, Corn Sugar - Dextrose) Hops: (Hallertau Tradition (Germany), Summit) Other: (Crushed Coriander, Orange Zest)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-17 05:24 UTC