Very Witty - Belgian Wit - Beer Recipe - Brewer's Friend

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Very Witty - Belgian Wit

343 calories 38.2 g 750 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 56.6 liters
Post Boil Size: 49.59 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NattyJ
Calories: 343 calories (Per 750ml)
Carbs: 38.2 g (Per 750ml)
Created: Friday March 26th 2021
1.049
1.014
4.6%
19.0
3.7
5.3
56.64
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Barrett Burston - Pilsner Malt4.5 kg Pilsner Malt $ 2.06 / kg
$ 9.27 		37.3 1.93 45%
2.50 kg Weyermann - Pale Wheat2.5 kg Pale Wheat $ 2.64 / kg
$ 6.61 		36 2 25%
0.25 kg Weyermann - Munich Type I0.25 kg Munich Type I $ 2.74 / kg
$ 0.69 		38 6 2.5%
0.50 kg Rice Hulls0.5 kg Rice Hulls $ 3.95 / kg
$ 1.98 		0 0 5%
1.50 kg Australian - Rolled Wheat1.5 kg Rolled Wheat $ 4.25 / kg
$ 6.38 		34 2.5 15%
0.75 kg Rolled Oats0.75 kg Rolled Oats $ 5.00 / kg
$ 3.75 		33 2.2 7.5%
10 kg / $ 28.66
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau50 g Hallertau Hops $ 0.11 / g
$ 5.50 		Pellet 6 Boil 60 min 17.64 62.5%
30 g Saaz30 g Saaz Hops $ 0.10 / g
$ 3.00 		Pellet 4 Boil 5 min 1.41 37.5%
80 g / $ 8.50
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Coriander Seed $ 0.01 / g
$ 0.30 		Spice Boil 5 min.
50 g Fresh Orange Peel $ 0.10 / g
$ 5.00 		Spice Boil 5 min.
10 g Yeast Nutrient $ 0.05 / g
$ 0.50 		Other Mash 10 min.
12 g Calcium Chloride (dihydrate) $ 0.01 / g
$ 0.12 		Water Agt Mash 1 hr.
11 g Epsom Salt $ 0.01 / g
$ 0.11 		Water Agt Mash 1 hr.
1 g Salt $ 0.01 / g
$ 0.01 		Water Agt Mash 1 hr.
7.15 ml Phosphoric acid $ 0.02 / ml
$ 0.14 		Water Agt Mash 1 hr.
25 g Baking Soda $ 0.01 / g
$ 0.30 		Water Agt Mash 0 min.
$ 6.48
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
2 Each
Cost:
$ 6.50 / each
$ 13.00
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 419 B cells required
$ 13.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 5 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 14 8 83 57 0
Based on Munich (Decarbonated). Only concern was the 40ppm Calcium so I increased this as close to 50 as possible without throwing other levels out.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Strike 50 °C 50 °C 20 min
Temperature 67 °C 67 °C 45 min
21 L Batch Sparge 76 °C 76 °C 10 min
20 L Batch Sparge -- -- 10 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.1 L. Suggest reducing initial water volume to 45.4 L and adding 6.7 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 22.1
Mash volume with grains 27.7
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 38.3 L) 42.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 52.1 L) 56.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 46 L) 49.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 49.6 L) 46
Total: 64.9  
Equipment Profile Used: System Default
 
Notes






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  • Last Updated: 2021-05-06 03:17 UTC