Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

156 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 10.5 °P (recipe based estimate)
Post Boil Gravity: 11.7 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday November 7th 2020
11.7 °P
3.2 °P
4.6%
19.2
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 57.1%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 28.6%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 14.3%
3.50 kg / zł 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 19.17 100%
30 g / zł 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Orange Zest Spice Mash 5 min.
10 g Coriander Seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
zł 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 88.7 g       Temp: 22 °C       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
10.5 L Strike 53 °C 50 °C 15 min
Temperature 50 °C 68 °C 60 min
Temperature 68 °C 76 °C --
18.75 L Sparge 76 °C 77 °C --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 5.3
Mash volume with grains 7.6
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 21 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.9 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16
Going into fermentor 16
Total: 22.4  
Equipment Profile Used: System Default
"Belgian Witbier" Witbier beer recipe by Brewer #339449. All Grain, ABV 4.56%, IBU 19.17, SRM 3.37, Fermentables: (Pilsner, Wheat Malt, Rolled Oats) Hops: (Hallertau Mittelfruh) Other: (Orange Zest, Coriander Seed)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-26 09:31 UTC