Witbier - Beer Recipe - Brewer's Friend

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Witbier

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.58 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 99%
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Monday January 10th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg Finland - Pilsner Malt1.3 kg Pilsner Malt 37 2 51.8%
0.50 kg Simpsons - Wheat Malt0.5 kg Wheat Malt 36.576 2.8 19.9%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 19.9%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 6%
0.06 kg Belgian Candi Sugar - Clear/Blond (0L)0.06 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 2.4%
2.51 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 45 min 13.3 100%
15 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g Potassium Metabisulfite Water Agt Mash 1 days
2 g Ascorbic Acid Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
3.50 ml Lactic acid Water Agt Mash 1 hr.
0.20 kg Rice hulls Other Mash 1 hr.
3 g pink peppercorn Spice Boil 5 min.
5 g Coriander Seed Spice Boil 5 min.
15 g Orange Zest Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 96 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-
60 5 20 60 65 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.36 L Strike 68 °C 67 °C 60 min
Mash out Temperature 77 °C 77 °C 10 min
6.14 L Sparge 77 °C 77 °C 10 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 6.9
Mash volume with grains 8.5
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 12.2 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 14.6
Volume increase from sugar/extract (late additions) 0
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10 L) 11.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.5 L) 10
Total: 17.9  
Equipment Profile Used: System Default
"Witbier" Witbier beer recipe by jokkejokine. All Grain, ABV 5.16%, IBU 13.3, SRM 4.15, Fermentables: (Pilsner Malt, Wheat Malt, Flaked Wheat, Flaked Oats, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Saaz) Other: (Potassium Metabisulfite, Ascorbic Acid, Baking Soda, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Rice hulls, pink peppercorn, Coriander Seed, Orange Zest)
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  • Last Updated: 2024-10-31 21:40 UTC