Belgian Witbeer - HHH - Beer Recipe - Brewer's Friend

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Belgian Witbeer - HHH

150 calories 15.4 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: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joss Ratcliffe
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Sunday July 19th 2020
1.049
1.012
4.8%
11.7
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Crisp Malting - Torrefied Wheat1 kg Torrefied Wheat 36.8 3 14.5%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 36 2 29%
3.60 kg Viking - Pale Ale Malt3.6 kg Pale Ale Malt 37 2.5 52.2%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 4.3%
6.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 30 min 3.44 37.5%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 5.41 37.5%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 20 min 2.84 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Boil 5 min.
20 g Oregon Fruit - Blood Orange Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 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
12 L protein rest Temperature 18 °C 50 °C 45 min
3 L just the wheat and oats + 5% of grains aprox Decoction 18 °C 50 °C 15 min
3 L just the wheat and oats + 5% of grains aprox Decoction 50 °C 65 °C 15 min
3 L just the wheat and oats + 5% of grains aprox Decoction 65 °C 100 °C 15 min
15 L Decoction + Main Mash Temperature 50 °C 65 °C 60 min
15 L mash out Temperature 65 °C 77 °C 10 min
15 L Sparge 78 °C 78 °C --
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 21.7
Mash volume with grains (equipment estimates 20.2 L) 26.2
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 16 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Top off amount 6
Going into fermentor 30
Total: 37.8  
Equipment Profile Used: System Default
 
Notes

Following instructions from: https://learn.kegerator.com/witbier/#:~:text=You want, at the very,temperature to 168°F.

wheat and oats are treated separately as a decoction and are later added to the main mash

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  • Public: Yup, Shared
  • Last Updated: 2020-07-19 12:08 UTC