Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

191 calories 23.1 g 22 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.15 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff
Hop Utilization: 97%
Calories: 191 calories (Per 22oz)
Carbs: 23.1 g (Per 22oz)
Created: Wednesday February 10th 2021
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OG: 1.052 FG: 1.015 ABV: 4.9% IBU: 20

1.057
1.019
5.0%
24.2
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Weyermann - Pale Wheat5.5 lb Pale Wheat 36 2 44%
5.50 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 44%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 12%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 4 Boil 60 min 24.22 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Seed Spice Mash 10 min.
1 oz Bitter Orange Peel Flavor Mash 1 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
- safaleT58
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.15 gal Infusion 122 °F 122 °F 20 min
Infusion 122 °F 152 °F 60 min
152 °F 170 °F 10 min
2.5 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 2.28 9.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 5.15 20.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 6.96 27.9
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Jeff. All Grain, ABV 5%, IBU 24.22, SRM 3.99, Fermentables: (Pale Wheat, Pilsner, Flaked Oats) Hops: (Hersbrucker) Other: (Coriander Seed, Bitter Orange Peel, Calcium Chloride (anhydrous), Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2021-04-15 21:43 UTC