Peach Belgian Wit - Beer Recipe - Brewer's Friend

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Peach Belgian Wit

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Saturday August 15th 2020
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1.053
1.010
5.7%
17.9
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb US - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 40%
1 lb American - Vienna1 lb Vienna 35 4 8.9%
5.50 lb American - Wheat5.5 lb Wheat 38 1.8 48.9%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Archer1 oz Archer Hops Pellet 3.7 Boil 10 min 4.86 50%
1 oz Artisan - US Eureka1 oz US Eureka Hops Pellet 18 Boil 5 min 13 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.60 g Gypsum Water Agt Mash 1 hr.
1.20 g Salt Water Agt Mash 1 hr.
0.75 oz Coriander Seed Spice Boil 5 min.
10 lb Peaches Flavor Secondary 7 days
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Balanced Profile:
4.6g Gypsum
3.5g Calc. Chloride
1.2g Salt
Lactic acid as need for PH close to 5.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.68 gal Strike 160 °F 152 °F 60 min
2 gal Sparge -- -- --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.63 22.5  
Mash volume with grains 6.53 26.1  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 3.11 g | 12.4 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
"Peach Belgian Wit" Witbier beer recipe by Devin Trudgen. All Grain, ABV 5.68%, IBU 17.86, SRM 3.93, Fermentables: (Pale 2-Row, Vienna, Wheat, Flaked Barley) Hops: (Archer, US Eureka) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Coriander Seed, Peaches)
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  • Last Updated: 2025-01-29 15:27 UTC