Belgian Shock - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Shock

165 calories 17.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.183 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday May 16th 2021
Similar Recipes

Belgian Wit

by ballerbrewer

OG: 1.050 FG: 1.008 ABV: 5.4% IBU: 13

Bell's Pooltime Clone

by PhilO

OG: 1.051 FG: 1.011 ABV: 5.3% IBU: 12

Cranberry Moon

by TheLivingston

OG: 1.053 FG: 1.012 ABV: 5.3% IBU: 10

1.050
1.013
4.9%
11.1
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 46.5%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 37.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.3%
4 oz Munich - Light 10L4 oz Munich - Light 10L 33 10 2.3%
8 oz Dry Malt Extract - Light8 oz Dry Malt Extract - Light 42 4 4.7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 60 min 6.66 55.6%
0.80 oz Cascade0.8 oz Cascade Hops Leaf/Whole 7 Boil 10 min 4.39 44.4%
1.80 oz / $ 0.00
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 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) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.2 12.8  
Mash volume with grains (equipment estimates 0.02 g | 0.1 qt) 4.02 16.1  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 1.36 g | 5.4 qt) 1.29 5.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 3.07 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.49 18
Equipment Profile Used: System Default
"Belgian Shock" Witbier beer recipe by Stevedi. All Grain, ABV 4.85%, IBU 11.05, SRM 4.06, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Munich - Light 10L, Dry Malt Extract - Light) Hops: (Hallertau Mittelfruh, Cascade)
Last Updated and Sharing
 
219
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-05-16 15:13 UTC