Very Witty V2 - Belgian Wit - Beer Recipe - Brewer's Friend

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Very Witty V2 - Belgian Wit

356 calories 37.3 g 750 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 59.9 liters
Post Boil Size: 51.89 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NattyJ
Calories: 356 calories (Per 750ml)
Carbs: 37.3 g (Per 750ml)
Created: Monday December 27th 2021
1.051
1.013
5.0%
18.4
3.5
5.3
58.87
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Weyermann - Pilsner5.5 kg Pilsner $ 2.73 / kg
$ 15.03 		36 1.5 52.4%
2.50 kg Weyermann - Pale Wheat2.5 kg Pale Wheat $ 2.64 / kg
$ 6.61 		36 2 23.8%
0.25 kg Weyermann - Munich Type I0.25 kg Munich Type I $ 2.74 / kg
$ 0.69 		38 6 2.4%
1.50 kg Australian - Rolled Wheat1.5 kg Rolled Wheat $ 4.25 / kg
$ 6.38 		34 2.5 14.3%
0.75 kg Rolled Oats0.75 kg Rolled Oats $ 5.00 / kg
$ 3.75 		33 2.2 7.1%
10.50 kg / $ 32.45
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau50 g Hallertau Hops $ 0.11 / g
$ 5.50 		Pellet 6 Boil 60 min 16.73 62.5%
30 g Saaz30 g Saaz Hops $ 0.01 / g
$ 0.33 		Pellet 5 Boil 5 min 1.67 37.5%
80 g / $ 5.83
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Coriander Seed $ 0.01 / g
$ 0.30 		Spice Boil 5 min.
75 g Fresh Orange Peel $ 0.10 / g
$ 7.50 		Spice Boil 5 min.
10 g Yeast Nutrient $ 0.05 / g
$ 0.50 		Other Mash 10 min.
15 g Calcium Chloride (dihydrate) $ 0.01 / g
$ 0.15 		Water Agt Mash 1 hr.
13 g Epsom Salt $ 0.01 / g
$ 0.13 		Water Agt Mash 1 hr.
2 g Salt $ 0.01 / g
$ 0.02 		Water Agt Mash 1 hr.
7.90 ml Phosphoric acid Water Agt Mash 1 hr.
$ 8.59
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
4 Liters
Cost:
$ 3.00 / each
$ 12.00
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 454 B cells required
$ 12.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 5 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 14 8 83 57 0
Based on Munich (Decarbonated). Only concern was the 40ppm Calcium so I increased this as close to 50 as possible without throwing other levels out.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.8 L Strike 69 °C 67 °C 60 min
43.03 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.1 L. Suggest reducing initial water volume to 45.4 L and adding 8.7 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 24.3
Mash volume with grains 30.2
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 38.6 L) 44.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 54.1 L) 59.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 48 L) 51.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 51.9 L) 48
Total: 68.7  
Equipment Profile Used: System Default
 
Notes






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  • Last Updated: 2022-01-01 07:11 UTC