Wittebrew Witbier (BCS) - Beer Recipe - Brewer's Friend

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Wittebrew Witbier (BCS)

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John Luhmann
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday November 4th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pilsner5.5 lb Pilsner 37 1.8 44.4%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 40.4%
1.13 lb Flaked Oats1.13 lb Flaked Oats 33 2.2 9.1%
0.25 lb Munich0.25 lb Munich 37 6 2%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 4%
12.38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Hallertau Mittelfruh1.2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 16.51 100%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Sweet Orange Peel Flavor Boil 5 min.
11 g Crushed coriander Spice Boil 5 min.
1 g dry chamomile flowers Herb Boil 5 min.
1 tsp Wyeast Yeast Nutrient Water Agt Mash 15 min.
1.20 g Gypsum Water Agt Mash 1 hr.
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
1.10 g Gypsum Water Agt Sparge 20 min.
1.40 g Calcium Chloride (anhydrous) Water Agt Sparge 20 min.
1.20 g Epsom Salt Water Agt Sparge 20 min.
0.36 g Lactic acid Water Agt Sparge 20 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Reverse Osmosis
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
4.3 gal steep 15 mins then raise to 154 over 15 minutes Steeping 132 °F 122 °F 15 min
4.3 gal hold until conversion is complete Steeping 154 °F 154 °F 90 min
4 gal Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 122 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.33 17.3  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 5.26 g | 21 qt) 3.96 15.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.3 33.2
Equipment Profile Used: System Default
 
Notes

Add extra rice hulls to prevent a stuck mash/sparge.

Mash at 122 degrees F for 15 minutes, then raise the temperature over the next 15 minutes to 154 degrees F. Hold until conversion is complete.

Start Fermenation at 68 degrees and increase to 72 gradually after day 4 of fermentation.

Starter Size (2 L)
Gravity (1.036)
Growth Model and Aeration

DME Required: 6.8 oz, 191.7 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.08
Ending Cell Count: 284 billion cells
Resulting Pitch Rate: 1.08M cells / mL / °P
Starter meets desired pitching rate!


4/27/21 Brew Day -used the zest and peel of 6 oranges and 2 grapefruit -recipe called for 1.5 oz of peel and this was 4.5 oz.

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  • Last Updated: 2021-05-07 16:24 UTC