Wit ya brewing I - Beer Recipe - Brewer's Friend

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Wit ya brewing I

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Closet Brewing Project
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Tuesday May 11th 2021
1.049
1.012
4.9%
11.1
3.9
5.2
1.54
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pilsner2 kg Pilsner 36 1.5 40.8%
1 kg Crisp Malting - Wheat Malt1 kg Wheat Malt £ 0.86 / kg
£ 0.86 		38.87 2 20.4%
1 kg German - Spelt Malt1 kg Spelt Malt 37 2 20.4%
500 g Crisp Malting - Flaked Torrified Oats500 g Flaked Torrified Oats 33 3.2 10.2%
250 g Weyermann - Acidulated250 g Acidulated 27 3.4 5.1%
150 g Weyermann - Munich Type I150 g Munich Type I £ 1.40 / kg
£ 0.21 		38 6 3.1%
4.90 kg / £ 1.07
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Saaz12 g Saaz Hops £ 0.04 / g
£ 0.47 		Pellet 4.7 First Wort 60 min 8.29 50%
12 g Saaz12 g Saaz Hops Pellet 3.5 Boil 15 min 2.78 50%
24 g / £ 0.47
 
Other Ingredients
Amount Name Cost Type Use Time
200 ml Cinnamon Cardamon tincture Flavor Secondary 5 days
10 g Ginger Spice Whirlpool 20 min.
30 g Seville orange peel Spice Whirlpool 20 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 25 90 60 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.4
Mash volume with grains 10.6
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 25.3 L) 27
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 34.3  
Equipment Profile Used: System Default
"Wit ya brewing I" Witbier beer recipe by Closet Brewing Project. All Grain, ABV 4.91%, IBU 11.07, SRM 3.94, Fermentables: (Pilsner, Wheat Malt, Spelt Malt, Flaked Torrified Oats, Acidulated, Munich Type I) Hops: (Saaz) Other: (Cinnamon Cardamon tincture, Ginger, Seville orange peel, Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Last Updated: 2023-08-23 08:31 UTC