Blanche de Verdun - Beer Recipe - Brewer's Friend

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Blanche de Verdun

178 calories 18.1 g 12 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: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:
5.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Saturday April 3rd 2021
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OG: 1.052 FG: 1.015 ABV: 4.9% IBU: 20

1.054
1.013
5.3%
23.8
3.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Flaked Wheat4.5 lb Flaked Wheat 34 2 40.9%
4.50 lb Bestmalz - BEST Pilsen4.5 lb BEST Pilsen 37 1.9 40.9%
0.25 lb Munich0.25 lb Munich 37 6 2.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Tradition (Germany)1.5 oz Hallertau Tradition (Germany) Hops Pellet 4.4 Boil 60 min 23.78 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Orange Zest Spice Boil 5 min.
0.75 oz Coriander Seed Spice Boil 5 min.
2 g dried cammomile Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Montreal, Quebec, Canada 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt protien rest Infusion -- 122 °F 15 min
10 qt Infusion 212 °F 154 °F 60 min
2.75 gal Strike 169 °F 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.75 11  
Mash volume with grains 3.63 14.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.93 g | 23.7 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
"Blanche de Verdun" Witbier beer recipe by philjohnwilliams. All Grain, ABV 5.3%, IBU 23.78, SRM 3.87, Fermentables: (Flaked Wheat, BEST Pilsen, Munich, Flaked Oats, Acidulated Malt, Rice Hulls) Hops: (Hallertau Tradition (Germany)) Other: (Orange Zest, Coriander Seed, dried cammomile)
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  • Last Updated: 2022-08-07 18:25 UTC