Witbier (Extract) - Beer Recipe - Brewer's Friend

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Witbier (Extract)

168 calories 16.9 g 12 oz
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 11.77 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday February 7th 2021
1.051
1.012
5.1%
10.1
3.8
n/a
107.69
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light $ 5.99 / lb
$ 11.98 		45 2 12.1%
12 lb Briess - LME Bavarian Wheat12 lb LME Bavarian Wheat $ 3.67 / lb
$ 43.98 		37.6 3 72.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats $ 1.79 / lb
$ 2.69 		33 2.2 9.1%
1 lb Flaked Wheat1 lb Flaked Wheat $ 1.92 / lb
$ 1.92 		34 2 6.1%
16.50 lbs / $ 60.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer - German Hallertau1.5 oz German Hallertau Hops $ 2.75 / oz
$ 4.13 		Pellet 4.1 Boil at 212 °F 60 min 10.11 100%
1.50 oz / $ 4.13
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Crushed coriander $ 2.79 / oz
$ 1.40 		Water Agt Boil 5 min.
0.50 oz Bitter Orange Peel $ 3.29 / oz
$ 1.65 		Flavor Mash 2 min.
$ 3.04
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
4 Each
Cost:
$ 9.99 / each
$ 39.96
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 422 B cells required
$ 39.96 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23.86 19.72 23.68 1.19 43.43 0
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.56 gal (50.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.56 gal (2.23 qt) sparge/top-off.    
Heat water added to kettle (equipment estimates 11.73 g | 46.9 qt) 11.68 46.7  
Mash volume with grains (equipment estimates 11.73 g | 46.9 qt) 11.88 47.5  
Grain absorption losses (steeping) -0.31 -1.3  
Volume increase from sugar/extract (early additions) 1.14 4.5  
Pre boil volume (equipment estimates 12.56 g | 50.2 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 11 44  
Top off amount 0.77 3.1  
Going into fermentor 11.77 47.1  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 12.45 49.8
Equipment Profile Used: System Default
 
Notes

Gradually raise the temperature from 68 degrees to 72 degrees over the course of 10 days or so until fermentation has completed.

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  • Last Updated: 2021-02-26 19:33 UTC