Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

188 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Post Boil Gravity: 15.0 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Saturday December 5th 2020
15.0 °P
3.8 °P
6.1%
17.2
4.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg New Zealand - Wheat Malt3.5 kg Wheat Malt 35.4 2.13 47.6%
2.75 kg New Zealand - Pilsner Malt2.75 kg Pilsner Malt 37.3 1.93 37.4%
1 kg Gladfield - Harraways Flaked Wheat1 kg Harraways Flaked Wheat 35.4 1.6 13.6%
100 g Rice Hulls100 g Rice Hulls 0 0 1.4%
7.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Saaz80 g Saaz Hops Pellet 2.6 Boil 30 min 15.87 100%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Biofine Clear Fining Mash 1 hr.
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
5 g Whirlfloc Water Agt Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
30 g Sweet Orange Peel Flavor Boil 5 min.
30 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:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
21.75 L Infusion -- 66 °C 60 min
20 L Sparge -- 78 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.1
Mash volume with grains 26.9
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 17.3 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 30
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30 L) 25
Total: 43.3  
Equipment Profile Used: System Default
"Belgian Wit" Weissbier beer recipe by bainluke@yahoo.com. All Grain, ABV 6.1%, IBU 17.17, SRM 4.37, Fermentables: (Wheat Malt, Pilsner Malt, Harraways Flaked Wheat, Rice Hulls) Hops: (Saaz) Other: (Biofine Clear, Calcium Chloride (dihydrate), Gypsum, Lactic acid, Whirlfloc, Yeast Nutrient, Sweet Orange Peel, Coriander Seed)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-05 22:48 UTC