Witbier - Beer Recipe - Brewer's Friend

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Witbier

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday November 27th 2021
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OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 16

1.050
1.011
5.1%
14.4
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Dingemans - Belgian Pilsner Malt4.5 lb Belgian Pilsner Malt 37 1.6 46.2%
4.50 lb Flaked Wheat4.5 lb Flaked Wheat 34 2 46.2%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 7.7%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 14.38 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.36 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
7 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
0.40 oz Coriander Seed Water Agt Boil 10 min.
1.50 oz Orange Zest Spice Boil 10 min.
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       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
7 gal Infusion 130 °F 122 °F 15 min
7 gal Infusion 150 °F 150 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.51 g | 34 qt) 7.47 29.9  
Mash volume with grains (equipment estimates 9.29 g | 37.1 qt) 8.25 33  
Grain absorption losses -1.22 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.47 29.9
Equipment Profile Used: System Default
"Witbier" Witbier beer recipe by James Arcano. BIAB, ABV 5.07%, IBU 14.38, SRM 3.35, Fermentables: (Belgian Pilsner Malt, Flaked Wheat, Flaked Oats) Hops: (Hallertau Mittelfruh) Other: (Baking Soda, Calcium Chloride (dihydrate), Gypsum, BSG - Fermax Yeast Nutrient, Coriander Seed, Orange Zest)
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  • Public: Yup, Shared
  • Last Updated: 2023-05-18 03:36 UTC