AV Wit - Beer Recipe - Brewer's Friend

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AV Wit

159 calories 17.9 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: 6.6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: https://byo.com/article/witbier-style-profile/
Hop Utilization: 98%
Calories: 159 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday January 17th 2021
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1.048
1.014
4.5%
22.6
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 lb German - Pilsner4.7 lb Pilsner 38 1.6 43.9%
4.30 lb Flaked Wheat4.3 lb Flaked Wheat 34 2 40.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.3%
0.20 lb Munich0.2 lb Munich 37 6 1.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.7%
10.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.10 oz Saaz2.1 oz Saaz Hops Pellet 2.8 Boil 90 min 22.59 100%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Fresh Orange Zest Spice Boil 5 min.
0.50 oz Crushed Coriander Seed Spice Boil 5 min.
0.15 oz Dried Chamoile Flowers Spice Boil 5 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Sparge 30 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
2 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
City of Chicago (North) - Q2 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58.9 12 9 49.1 44.5 27.1
- Bru N Water estimates mash PH will be 5.29. But I add all salts directly to mash and Bru N Water only lets me do salts split between mash and sparge.
- Actual mash PH taken with 20 minute sample was 5.41.
- Not sure I trust this PH meter. Very difficult to calibrate. PH readings jump all over the place. Jumped between 5.3 and 5.46.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.54 gal Single infusion recirculating mash Infusion -- 154 °F 60 min
3.41 gal Fly sparge Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.61 14.4  
Mash volume with grains 4.47 17.9  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 5.81 g | 23.2 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.6 26.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes
  • Brewed on 1/23/21
  • Mash water = 4.54 gallons (17.2 liters)
  • Sparge water = 3.41 gallons (12.9 liters)
  • Expecting pre-boil volume of 6.6 gallons (25 liters) or 6.86 gallons (25.9 liters) after 4% wort expansion, actually had 25.8 liters or 6.82 gallons.
  • Did a protein rest at 122F for 15 minutes before going up to 154F mash temp
  • Expecting mash efficiency of 84% (at expanded wort volume) which implies a pre boil gravity of 1.046. This is using grain father's mash efficiency calculator. Would be 83.13% on brewer's friend.
  • Mash temp settled right it at ~154F
  • Hit 10.3 plato pre boil gravity which converts to 1.041 vs. 1.046 target so 75% mash efficiency (76.6% on brewer's friend) vs. 84% expected.
  • Expecting to boil down to 6.0 gallons (after wort cools) so boil-off tool estimates 1.051 OG, Actual original gravity reading was 11.9 plato which converts to 1.048 vs 1.051 expected. Extended boil to 90 minutes to get closer to target OG (this caused me to barely get 5 gallons into keg).
  • After boil had ~6.XX gallons [XX.X liters] (expected 6.0 not expanded, 6.26 expanded) in the kettle and ~5.5 gallons made it into the fermenter.
  • Pitched 2 smack packs and set fermentation chamber at 68F, slowly ramped up to 72F after a few days and held there.
  • Packaged on 2/6/21, batch #50, FG was 1.013 (at 68F) which converts to 1.014 so 71% attenuation vs 74% avg. and 77% expected. Not doing starter most likely led to a slightly lower attenuation.
  • Fill keg to 52.03 pounds = (1.014FG x 8.345 x 5 gallons) + 9.72 (empty keg weight + packaging hoses attached). Barely got 52 pounds (had to tip fermenter).
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  • Last Updated: 2021-02-07 13:38 UTC