Not 1st Place Wit NE More - Beer Recipe - Brewer's Friend

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Not 1st Place Wit NE More

181 calories 22.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.3 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Saturday November 28th 2020
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OG: 1.055 FG: 1.014 ABV: 5.4% IBU: 15

1.054
1.019
4.6%
16.1
5.4
5.6
1.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.17 lb Belgian - Pilsner4.17 lb Pilsner 37 1.6 37%
4.17 lb Belgian - Wheat4.17 lb Wheat 38 1.8 37%
1.67 lb United Kingdom - Golden Naked Oats1.67 lb Golden Naked Oats 33 10 14.8%
0.83 lb Flaked Wheat0.83 lb Flaked Wheat 34 2 7.4%
0.42 lb Rice Hulls0.42 lb Rice Hulls 0 0 3.7%
11.26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g 47 Hops - Crystal10 g Crystal Hops Pellet 3.8 Boil 60 min 4.81 30.8%
12.50 g Hallertau Tradition (Germany)12.5 g Hallertau Tradition (Germany) Hops $ 1.99 / oz
$ 0.88 		Pellet 5 Boil 60 min 7.91 38.5%
10 g Artisan - Saaz (Czech)10 g Saaz (Czech) Hops $ 1.99 / oz
$ 0.70 		Pellet 3.5 Boil 30 min 3.4 30.8%
32.50 g / $ 1.58
 
Other Ingredients
Amount Name Cost Type Use Time
11.83 g Coriander seeds Flavor Secondary 7 days
2.67 oz Orange Zest Flavor Boil 10 min.
0.83 g Gypsum Water Agt Mash 0 min.
1.04 tsp Lactic acid $ 1.25 / oz
$ 0.22 		Water Agt Mash 0 min.
$ 0.22
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
0.83 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 gal Strike 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.2 g | 32.8 qt) 6.96 27.8  
Mash volume with grains (equipment estimates 9.1 g | 36.4 qt) 7.86 31.4  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5.3 21.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.55 22.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.55 g | 22.2 qt) 5 20  
Total: 6.96 27.8
Equipment Profile Used: System Default
 
Notes

Style: Belgian wit
Competition results: Best of show at the Brewer's East End Revival (BEER) 15th Annual Brew-off Homebrew Competition (2012)

All-grain recipe, 6-gallon batch size
Original gravity: 1.051
Final gravity: 1.011
Bitterness: 19.2 IBU

4.5 pounds Belgian pils
4.5 pounds pale wheat malt
1 pound Golden Naked Oats
1 pound flaked wheat
.5 pounds rice hulls
12 grams Crystal hops (3.5 percent AA)—added during boil, boiled 60 minutes
15.0 grams Hallertauer Tradition hops (6.5 percent AA)—added during boil, boiled 60 minutes
12 grams Czech Saaz hops (4 percent AA)—added during boil, boiled 30 minutes
14.2 grams coriander, crushed—added dry to secondary fermenter
3.0 ounces citrus zest—added during boil, boiled 10 minutes
1.0 liter Starter WYeast 3944 Belgian Wit
NYC tap water, added 1 gram gypsum and 1.5 gram CaCl to the boil. Mash pH was 5.56 at room temperature.

Mash at 154 degrees F for 60 minutes and boil for 90 minutes.

Fermentation: Make a 1-liter starter the night before on a stir plate. Use a wine degassing rod attached to a cordless drill for 30 seconds to draw in oxygen (in the current setup I use pure O2.) Ferment the beer at 64 F for about two weeks, raising the temperature toward the end of fermentation.

Brewer's notes: I believe the key to this recipe is using fresh citrus zest. I used a mixture of grapefruit, lemon, and navel and Valencia orange zest. Also, get the freshest green coriander you can get—it's important. I also completely forgot to add the coriander to the boil, so I made a "tincture" by boiling the coriander for 10 minutes in about 4 ounces of water and added it to the serving keg. I also think that the Golden Naked Oats are much more flavorful than flaked or raw wheat, and I sub them in all recipes calling for flaked wheat. The beer peaked at about 5 weeks after brewing, when all the flavors came together and seemed balanced.

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  • Last Updated: 2020-11-28 01:51 UTC