Method:All Grain Style:Witbier Boil Time:60 min Batch Size:1250 liters
(fermentor volume) Pre Boil Size:1350 liters Post Boil Size:1300 liters Pre Boil Gravity:10.3 °P
(recipe based estimate)
Post Boil Gravity:10.6 °P
(recipe based estimate)
Efficiency: 80%
(brew house) No Chill:
20 minute extended hop boil time
Hop Utilization:99% Calories:130 calories
(Per 330ml)
Carbs:12.9 g
(Per 330ml)
Starting Mash Thickness:
3.5 L/kg
Starting Grain Temp:
22 °C
Quick Water Requirements
Water
Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1263.2 L. Suggest reducing initial water volume to 45.4 L and adding 1217.8 L sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 898.56 L
756
Strike water volume at mash thickness of 3.5 L/kg
756
Mash volume with grains
898.6
Grain absorption losses
-216
Remaining sparge water volume (equipment estimates 724.1 L)
810.9
Mash Lauter Tun losses
-0.9
Pre boil volume (equipment estimates 1263.2 L)
1350
Boil off losses
-5.7
Hops absorption losses (first wort, boil, aroma)
-2.5
Post boil Volume (equipment estimates 1255 L)
1300
Hops absorption losses (whirlpool, hop stand)
-5
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 1295 L)
1250
Total:
1566.9
Equipment Profile Used:
System Default
"coll busk" Witbier beer recipe by craft. All Grain, ABV 4.33%, IBU 9.74, SRM 5.95, Fermentables: (BEST Pilsen, Wheat Malt, BEST Acidulated) Hops: (Styrian Goldings (5.5 AA), Cascade) Other: (Gypsum, CRS/AMS (6.3% HCl, 8.6% H2SO4), Lactic acid, Calcium Chloride (dihydrate))