Witsaboutya - Beer Recipe - Brewer's Friend

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Witsaboutya

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 100 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Thursday December 10th 2020
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1.047
1.011
4.7%
17.1
3.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dingemans - Pilsen3 lb Pilsen 36.8 1.7 30%
4 lb Weyermann - Pale Wheat4 lb Pale Wheat 36 2 40%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 7.5%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 10%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 7.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 60 min 10.91 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 10 min 3.96 33.3%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.2 Boil 5 min 2.26 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Seed Spice Boil 5 min.
0.75 oz Bitter Orange Peel Flavor Boil 5 min.
0.50 oz chamomile Herb Boil 5 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
9 g Chalk Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 16 53 82 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.75 gal soaking grain Strike 144 °F 113 °F 20 min
5 qt pull 1 L turbid wort after 5 min Infusion 212 °F 136 °F 15 min
7.5 qt Pull 5 L turbid wort after 30 Infusion 212 °F 150 °F 30 min
6 qt Infusion 212 °F 162 °F 20 min
add turbid wort back to mash Infusion 185 °F 167 °F --
3.5 gal Fly Sparge 185 °F -- --
Starting Mash Thickness: 0.3 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.3 qt/lb 0.75 3  
Mash volume with grains 1.55 6.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 8.86 g | 35.5 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 7 28  
Boil off losses -2.5 -10  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
"Witsaboutya" Witbier beer recipe by Brewer #183065. All Grain, ABV 4.66%, IBU 17.13, SRM 3.59, Fermentables: (Pilsen, Pale Wheat, Flaked Wheat, Vienna Malt, Rice Hulls, Flaked Oats) Hops: (Hallertau Mittelfruh, Saaz) Other: (Coriander Seed, Bitter Orange Peel, chamomile, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid, Chalk)
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  • Last Updated: 2021-06-26 15:09 UTC