Wit's End - Beer Recipe - Brewer's Friend

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Wit's End

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mason Rackley
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday August 9th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 lb Rahr - Premium Pilsner5.1 lb Premium Pilsner $ 0.11 / oz
$ 8.98 		36.8 1.75 41.8%
5.10 lb Rahr - Unmalted Wheat5.1 lb Unmalted Wheat $ 0.11 / oz
$ 8.98 		34.5 2.5 41.8%
1 lb Rice Hulls1 lb Rice Hulls $ 2.50 / lb
$ 2.50 		0 0 8.2%
1 lb Flaked Oats1 lb Flaked Oats $ 0.15 / oz
$ 2.40 		33 2.2 8.2%
12.20 lbs / $ 22.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Perle0.8 oz Perle Hops $ 2.50 / oz
$ 2.00 		Leaf/Whole 8.2 Boil 35 min 17.95 44.4%
1 oz Willamette1 oz Willamette Hops $ 2.00 / oz
$ 2.00 		Leaf/Whole 4.5 Boil 5 min 2.96 55.6%
1.80 oz / $ 4.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Orange zest Spice Boil 1 min.
1 each BSG - Kerry Whirlfloc T Fining Boil 10 min.
7.74 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Wit OYL-030
Amount:
1 Each
Cost:
$ 10.00 / each
$ 10.00
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.29 psi       Temp: 36 °F       CO2 Level: 3.2 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.1 gal Strike 156 °F 152 °F 60 min
2.37 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.1 24.4  
Mash volume with grains 7.08 28.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 3.49 g | 14 qt) 1.93 7.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 6.25 25  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.03 32.1
Equipment Profile Used: System Default
 
Notes

Should have strong ester and clove notes and very light nutmeg and coriander. Use tinctures in glasses of cheap beer to get the ratios right.
Pitch at 70 and raise by 1F per day until you hit 75.

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  • Last Updated: 2021-12-10 20:18 UTC