Suseak Belgian Wit - Beer Recipe - Brewer's Friend

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Suseak Belgian Wit

147 calories 14.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 66% (brew house)
Source: JUNSEO KIM
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Monday November 29th 2021
1.048
1.011
5.0%
18.6
3.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Dingemans - Pilsen1.5 kg Pilsen 36.8 1.7 45.9%
1.50 kg Dingemans - Wheat Malt1.5 kg Wheat Malt 38.1 1.8 45.9%
270 g Briess - Wheat Malt, White270 g Wheat Malt, White 39.1 2.5 8.3%
3.27 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4.1 Boil 60 min 16.22 71.4%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 4.1 Boil 10 min 2.35 28.6%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 oz Bitter Orange Peel Flavor Boil 5 min.
0.50 oz Coriander Seed Spice Boil 5 min.
1.50 g Yeast Nutrient Other Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
15.5 L Strike 45 °C 45 °C 5 min
protein rest Strike 45 °C 50 °C 20 min
4 L β & α Strike 100 °C 66 °C 60 min
mash out -- 77 °C --
3 L Sparge -- 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24 L) 22.2
Mash volume with grains (equipment estimates 26.2 L) 24.3
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.8 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 14 L) 15
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 15 L) 14
Total: 22.2  
Equipment Profile Used: System Default
"Suseak Belgian Wit" Witbier beer recipe by JUNSEO KIM. BIAB, ABV 4.95%, IBU 18.57, SRM 3.55, Fermentables: (Pilsen, Wheat Malt, Wheat Malt, White) Hops: (Hallertau Mittelfruh) Other: (Gypsum, Calcium Chloride (dihydrate), Bitter Orange Peel, Coriander Seed, Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2021-12-03 15:14 UTC