Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

193 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday September 1st 2021
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1.058
1.017
5.4%
21.5
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dingemans - Belgian Pilsner Malt6 lb Belgian Pilsner Malt 37 1.6 50%
1 lb Rahr - Unmalted Wheat1 lb Unmalted Wheat 34.5 2.5 8.3%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 41.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil at 212 °F 60 min 14.4 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil at 212 °F 15 min 7.14 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Seed Spice Mash 0 min.
1 oz Bitter Orange Peel Flavor Mash 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Tbsp
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Protein Rest Temperature 72 °F 125 °F 20 min
9 qt Sacch Rest Temperature 125 °F 153 °F 60 min
10 qt Mash Out Sparge 153 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
"Belgian Witbier" Witbier beer recipe by Vincent98. All Grain, ABV 5.4%, IBU 21.54, SRM 3.87, Fermentables: (Belgian Pilsner Malt, Unmalted Wheat, Flaked Wheat) Hops: (Domestic Hallertau) Other: (Coriander Seed, Bitter Orange Peel)
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  • Public: Yup, Shared
  • Last Updated: 2021-09-02 14:08 UTC