BYO Belgian Witbier - Beer Recipe - Brewer's Friend

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BYO Belgian Witbier

158 calories 16.4 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: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.177 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday December 25th 2021
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OG: 1.053 FG: 1.012 ABV: 5.3% IBU: 10

1.048
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Flaked Wheat4.5 lb Flaked Wheat 34 2 40%
4.90 lb American - Pilsner4.9 lb Pilsner 37 1.8 43.6%
1.10 lb Flaked Oats1.1 lb Flaked Oats 33 2.2 9.8%
0.25 lb Munich0.25 lb Munich 37 6 2.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.4%
11.25 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 60 min 9.16 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Orange Zest Spice Boil 5 min.
0.40 oz Coriander Seed Spice Boil 5 min.
1 g Chamomile Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Cleveland Ohio- Beer Snobs (2016)
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
3 gal Dough In Temperature 122 °F 122 °F 15 min
Raise to Alpha Temperature 122 °F 154 °F 15 min
Alpha conversion Temperature 154 °F 154 °F 60 min
Raise to mashout Temperature 154 °F 168 °F 15 min
3.5 gal sparge out till 6.5G Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains (equipment estimates 1.12 g | 4.5 qt) 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 0.48 g | 1.9 qt) 0.44 1.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.66 18.6
Equipment Profile Used: System Default
 
Notes

MASH
3 gallons
122F for 15 minutes, then raise to 154
mash at 154 for 60-90 minutes
sparge 168 15-30 minutes with 3.5G
until you get 6.5 G in kettle.

BOIL
90 minute boil (longer to drive out SMM, precursor to DMS in lightly kilned pilsner).
@ 60 - add hops
@ 5 - add spices

No need for whirlfloc.
Chill rapidly to 68F.
Rack to fermenter
Aerate
Pitch yeast

Ferment at 68, raise to 72f for final 1/3 of fermentation.

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  • Last Updated: 2021-12-27 04:06 UTC