Witbier - Beer Recipe - Brewer's Friend

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Witbier

234 calories 26.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.3 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 234 calories (Per 500ml)
Carbs: 26.8 g (Per 500ml)
Created: Friday June 25th 2021
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1.050
1.015
4.7%
23.3
4.4
5.2
21.39
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Thomas Fawcett - Maris Otter Pale Ale Malt2.6 kg Maris Otter Pale Ale Malt £ 1.50 / kg
£ 3.90 		38 2.65 46.4%
2.50 kg Flaked Wheat2.5 kg Flaked Wheat £ 1.60 / kg
£ 4.00 		34 2 44.6%
0.25 kg Flaked Oats0.25 kg Flaked Oats £ 1.50 / kg
£ 0.38 		33 2.2 4.5%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 3.4 4.5%
5.60 kg / £ 8.28
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops £ 0.04 / g
£ 2.19 		Leaf/Whole 3.75 Boil 60 min 23.29 100%
60 g / £ 2.19
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Bitter Orange Peel £ 0.14 / g
£ 6.79 		Flavor Mash 1 hr.
12 g Coriander Seed £ 0.03 / g
£ 0.38 		Flavor Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
£ 7.17
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
£ 3.75 / each
£ 3.75
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
£ 3.75 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
30 L Infusion 64 °C 67 °C 60 min
Starting Mash Thickness: 6.73 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (6.7 L/kg), your strike volume will exceeds the total water needed for the recipe (35.8 L). Reduce mash thickness to 6.39 L/kg or increase pre-boil volume to 31.2 L.  
Strike water volume at mash thickness of 6.7 L/kg 37.7
Mash volume with grains 41.4
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 29.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 35.8  
Equipment Profile Used: System Default
"Witbier" Witbier beer recipe by Bob Thorp. All Grain, ABV 4.7%, IBU 23.29, SRM 4.39, Fermentables: (Maris Otter Pale Ale Malt, Flaked Wheat, Flaked Oats, Acidulated Malt) Hops: (Hallertau Mittelfruh) Other: (Bitter Orange Peel, Coriander Seed, Gypsum)
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  • Last Updated: 2022-10-16 15:28 UTC