Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 52 liters
Post Boil Size: 43.01 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday April 5th 2021
1.052
1.010
5.5%
15.0
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pilsner5 kg Pilsner 37 1.8 47.2%
4.50 kg Flaked Wheat4.5 kg Flaked Wheat 34 2 42.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4.7%
0.60 kg Rice Hulls0.6 kg Rice Hulls 0 0 5.7%
10.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44.34 g Hallertau Tradition (Germany)44.34 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 15 100%
44.34 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
39 g Orange peel Spice Boil 5 min.
7.62 g Crushed coriander Spice Boil 5 min.
60 mg/l Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
30 mg/l Epsom Salt Water Agt Mash 1 hr.
30 mg/l Gypsum Water Agt Mash 1 hr.
40 mg/l Magnesium Chloride Water Agt Mash 1 hr.
17.50 g Citric acid Water Agt Mash 1 hr.
7.82 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
23 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1 bar       Temp: 5 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Agua Corriente de Castelar
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Steeping 60 °C 50 °C 15 min
30 L Infusion 50 °C 68 °C 90 min
mashout Steeping 68 °C 75 °C 10 min
30 L Fly Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.77 L. Suggest reducing initial water volume to 45.4 L and adding 3.37 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 31.8
Mash volume with grains 38.8
Grain absorption losses -10.6
Remaining sparge water volume (equipment estimates 28.5 L) 31.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.8 L) 52
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 40 L) 43
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43 L) 40
Total: 63.5  
Equipment Profile Used: System Default
 
Notes

There is no need to use finings such as unflavoured gelatin.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen

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  • Last Updated: 2021-04-05 01:18 UTC