Vanwit Belgian Wit 7/3 - Beer Recipe - Brewer's Friend

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Vanwit Belgian Wit 7/3

178 calories 18.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 32 gallons (fermentor volume)
Pre Boil Size: 33 gallons
Post Boil Size: 31.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 85% (brew house)
Source: FCCB
Calories: 178 calories (Per 16oz)
Carbs: 18.1 g (Per 16oz)
Created: Saturday June 26th 2021
1.054
1.013
5.4%
18.9
3.4
6.0
93.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Briess - Brewers Malt 2-Row25 lb Brewers Malt 2-Row $ 1.20 / lb
$ 30.00 		37 1.8 45.5%
25 lb Avangard - Wheat25 lb Wheat $ 1.04 / lb
$ 25.91 		38.2 2 45.5%
5 lb Grain Millers - Rolled Oats5 lb Rolled Oats $ 1.62 / lb
$ 8.09 		33 2.2 9.1%
55 lbs / $ 64.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Hallertau Herbsrucker8 oz Hallertau Herbsrucker Hops $ 1.00 / oz
$ 8.00 		Pellet 3.4 Boil at 212 °F 60 min 15.77 72.7%
3 oz Artisan - Saaz (Czech)3 oz Saaz (Czech) Hops Pellet 3.6 Boil at 121 °F 15 min 3.11 27.3%
11 oz / $ 8.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 oz Bitter dried orange peel $ 2.00 / oz
$ 14.00 		Spice Boil 5 min.
2 oz Coriander Seed Spice Boil 5 min.
5 lb Maltodextrine $ 1.54 / lb
$ 7.70 		Other Other 0 min.
$ 21.70
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
3 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) 565 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Five Corners Craft Brewers Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.62 gal Strike 162 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 33.41 gal (133.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 21.41 gal (85.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 25.03 gal (100.1 qt). Suggest reducing strike water volume to 7.6 gal (30.4 qt) and adding 13.03 gal (52.1 qt) sparge/top-off. 20.63 82.5  
Strike water volume at mash thickness of 1.5 qt/lb 20.63 82.5  
Mash volume with grains (equipment estimates 24.53 g | 98.1 qt) 25.03 100.1  
Grain absorption losses -6.88 -27.5  
Remaining sparge water volume (equipment estimates 19.91 g | 79.7 qt) 19.5 78  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 33.41 g | 133.7 qt) 33 132  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.41 -1.7  
Post boil Volume 31.5 126  
Top off amount 0.5 2  
Going into fermentor 32 128  
Total: 40.13 160.5
Equipment Profile Used: System Default
 
Notes

OSG 1.056. Day 3 1.024@69 degrees. Day 4 1.018 turned to 72 degrees. Day 6 1.012 and crashed to 38 degrees.
Used 3 lbs malto dextrin at flame out.

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  • Last Updated: 2021-07-17 10:15 UTC