Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22.58 liters
Post Boil Size: 20.06 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Patrick Miller
Hop Utilization: 99%
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Thursday March 25th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1,160 g Weyermann - Extra Pale Premium Pilsner Malt1160 g Extra Pale Premium Pilsner Malt 38 1.5 29%
600 g Belgian - Pale Ale600 g Pale Ale 38 3.4 15%
40 g Dingemans - Munich MD40 g Munich MD 36.5 6.3 1%
120 g Flaked Oats120 g Flaked Oats 33 2.2 3%
2,000 g Flaked Wheat2000 g Flaked Wheat 34 2 50%
80 g Candi Syrup - Belgian Candi Syrup - Blanc80 g Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 2%
4,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Brewferm - Hallertau Mittelfrüh26 g Hallertau Mittelfrüh Hops Leaf/Whole 4.2 First Wort 60 min 16.26 100%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Bitter Orange Peel Flavor Mash 10 min.
10 g sweet orange peel Water Agt Mash 10 min.
5 g Coriander Seed Spice Mash 10 min.
2 g Irish Moss Fining Mash 10 min.
2 g BSG - Fermax Yeast Nutrient Other Mash 10 min.
0.70 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
0.40 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 132.4 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
24A. Belgian Wit
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 17 20 40 40 25
Ca 15.0
Mg 17.0
Na 26.0
SO4 39.0
Cl 42.0
HCO3 62.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 L Strike 51 °C 51 °C 15 min
Sparge 66 °C 66 °C 90 min
11 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 11
Mash volume with grains 13.6
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 17.6 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 22.6
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18 L) 20.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.1 L) 18
Total: 27.4  
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Patrick Miller. All Grain, ABV 4.89%, IBU 16.26, SRM 3.76, Fermentables: (Extra Pale Premium Pilsner Malt, Pale Ale, Munich MD, Flaked Oats, Flaked Wheat, Belgian Candi Syrup - Blanc) Hops: (Hallertau Mittelfrüh) Other: (Bitter Orange Peel, sweet orange peel, Coriander Seed, Irish Moss, Fermax Yeast Nutrient, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2021-03-25 13:36 UTC