Witbier - Beer Recipe - Brewer's Friend

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Witbier

142 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Jason Thomas
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Sunday May 30th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 45.5%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 45.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.62 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Bitter Orange Peel Flavor Mash 10 min.
0.50 oz Coriander Seed Spice Mash 10 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
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) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 163 °F 152 °F 90 min
3 gal Fly Sparge 173 °F 173 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains (equipment estimates 4.51 g | 18 qt) 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.04 g | 16.2 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
"Witbier" Weissbier beer recipe by Jason Thomas. All Grain, ABV 4.28%, IBU 14.62, SRM 3.72, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Acidulated Malt) Hops: (Hallertau Mittelfruh) Other: (Bitter Orange Peel, Coriander Seed, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2021-05-31 17:57 UTC