Witbier 2 April - Beer Recipe - Brewer's Friend

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Witbier 2 April

209 calories 21.8 g 22 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: 5 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.231 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff
Hop Utilization: 97%
Calories: 209 calories (Per 22oz)
Carbs: 21.8 g (Per 22oz)
Created: Thursday April 15th 2021
1.063
1.016
6.2%
22.5
4.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Pale Wheat6 lb Pale Wheat 36 2 43.6%
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 43.6%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 12.7%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 4 Boil 60 min 22.52 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Seed Spice Mash 10 min.
1 oz bitter orange peel Flavor Mash 1 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4.42 ml Lactic acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Steeping 122 °F 122 °F 20 min
20 qt Steeping 152 °F 152 °F 60 min
20 gal Strike 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.16 20.6  
Mash volume with grains (equipment estimates 2.26 g | 9 qt) 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume 1.81 7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 6.97 27.9
Equipment Profile Used: System Default
"Witbier 2 April" Witbier beer recipe by Jeff. All Grain, ABV 6.24%, IBU 22.52, SRM 4.27, Fermentables: (Pale Wheat, Pilsner, Flaked Oats) Hops: (Hersbrucker) Other: (Coriander Seed, bitter orange peel, Calcium Chloride (anhydrous), Gypsum, Lactic acid, Epsom Salt)
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  • Last Updated: 2021-04-26 19:53 UTC