Get Lit Summer Wit - Beer Recipe - Brewer's Friend

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Get Lit Summer Wit

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 38 gallons (fermentor volume)
Pre Boil Size: 50 gallons
Post Boil Size: 40 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday July 21st 2020
1.050
1.012
5.0%
13.1
4.0
5.4
181.33
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 13.7%
42 lb American - Pilsner42 lb Pilsner 37 1.8 57.5%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 6.8%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 1.4%
15 lb American - White Wheat15 lb White Wheat 40 2.8 20.5%
73 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Domestic Hallertau6 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 12.84 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.28 oz corriander Spice Boil 5 min.
0.25 oz chamomile Spice Mash 5 min.
5 oz fresh orange zest Flavor Mash 5 min.
5 oz dried orange peel Water Agt Mash 5 min.
16 oz rice hulls Water Agt Mash 0 min.
10 g Chalk Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
20 g Magnesium Chloride Water Agt Mash 1 hr.
43.79 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 2227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 42.1 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Belgian Wit Water for 38 gallon batch in DC 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 32
Gypsum: 2.5 tsp
Magnesium Chloride: 4.8 tsp
Chalk: 2.6 tsp

Lactic Acid: 43.79 mls

Target pH: 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 122 °F 20 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 39.73 gal (158.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 27.73 gal (110.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.09 gal (96.36 qt). Suggest reducing strike water volume to 6.16 gal (24.64 qt) and adding 12.09 gal (48.36 qt) sparge/top-off. 18.25 73  
Strike water volume at mash thickness of 1 qt/lb 18.25 73  
Mash volume with grains 24.09 96.4  
Grain absorption losses -9.13 -36.5  
Remaining sparge water volume (equipment estimates 30.85 g | 123.4 qt) 41.13 164.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 39.73 g | 158.9 qt) 50 200  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 38 g | 152 qt) 40 160  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 40 g | 160 qt) 38 152  
Total: 59.38 237.5
Equipment Profile Used: System Default
 
Notes

Pitch at 68 degrees
when G hits 1.024 (approx 66% to terminal), slowly raise temp to 72 degrees (1 degree per day for 4 days).

Pitch the yeast at 68 °F (20 °C) and hold the temperature steady for the first two-thirds of fermentation. This moderate temperature keeps the esters and phenols from getting out of hand. As the fermentation slows, slowly raise the temperature to 72 °F (22 °C) over the last couple of days, which increases the activity of any still-active yeast cells and helps ensure complete attenuation. This is important to a crisp finish to the beer. When you’re finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.

  1. f 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes
  2. then, to 154 °F (68 °C). Hold until the conversion is complete, about 60 to 90 minutes.
  3. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 48-50 and gravity is around 1.039 (9.7 °P).
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  • Last Updated: 2022-04-26 05:24 UTC