Wit blanc - Beer Recipe - Brewer's Friend

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Wit blanc

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 56 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Endre - Norway
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Wednesday February 24th 2021
1.050
1.011
5.2%
28.0
4.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Bohemian Pilsner5.5 kg Bohemian Pilsner 38 1.9 44.4%
0.30 kg Belgian - Aromatic0.3 kg Aromatic 33 38 2.4%
4 kg Flaked Wheat4 kg Flaked Wheat 34 2 32.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4%
0.10 kg Rice Hulls0.1 kg Rice Hulls 0 0 0.8%
2 kg Apricot2 kg Apricot - (late fermenter addition) 4.05 0 16.1%
12.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil 60 min 10.54 15%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Boil 15 min 17.43 50%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 35%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml Lactic acid Water Agt Mash 1 hr.
100 g Orange Zest Spice Boil 3 min.
40 g Coriander Seed Spice Boil 3 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 595 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Oslo water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.88 L. Suggest reducing initial water volume to 45.4 L and adding 11.48 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 26
Mash volume with grains 32.9
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 42.2 L) 41.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.9 L) 56
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 48
Going into fermentor 48
Total: 67.3  
Equipment Profile Used: System Default
"Wit blanc" Witbier beer recipe by Endre - Norway. All Grain, ABV 5.16%, IBU 27.97, SRM 4.73, Fermentables: (Bohemian Pilsner, Aromatic, Flaked Wheat, Flaked Oats, Rice Hulls, Apricot) Hops: (Mosaic) Other: (Lactic acid, Orange Zest, Coriander Seed)
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  • Last Updated: 2021-05-25 08:05 UTC