Witbier - Beer Recipe - Brewer's Friend

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Witbier

Created: Wednesday January 19th 2022
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143 calories 13.8 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.55 gallons
Post Boil Size: 6.55 gallons
Pre Boil Gravity: 9.5 °P (recipe based estimate)
Post Boil Gravity: 10.9 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
10.9 °P
2.4 °P
4.5%
13.2
3.4
5.5
7.77
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 lb American - Pilsner4.1 lb American - Pilsner $ 1.00 / lb
$ 4.10 		37 1.8 47.7%
4 lb American - White Wheat4 lb White Wheat 40 2.8 46.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5.8%
8.60 lbs / $ 4.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Saphir GR1.25 oz Saphir GR Hops Pellet 3 Boil 60 min 13.23 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Crushed Coriander Spice Boil 5 min.
1.50 oz Bitter Orange peel Spice Boil 5 min.
4.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
$ 3.67 / each
$ 3.67
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 3.67 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Custom - Nathan
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 75 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.8 gal 4.4 Infusion 122 °F 155 °F 60 min
2.2 + 2.2 Batch Sparge -- -- --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.3 17.2  
Mash volume with grains 4.99 20  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.55 30.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.55 26.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.55 g | 26.2 qt) 6 24  
Total: 8.88 35.5
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 87.8%
Pre-Boil: 84% 31.9 ppg
Ending Kettle: 80% 30.5 ppg
Brew House: 82% 31.1 ppg
Wort Volume:
6 Gallons
  • Expected 6 Gallons of fermentable wort.
  • Expected OG: 10.9 °P
  • Actual OG: 11.1 °P
Alcohol and Attenuation:
ABV: 4.94%
  • Apparent Attenuation: 84.3%
  • Actual FG: 1.007
  • Calories per 12oz 143 calories
  • Carbohydrates per 12oz 13.8 g
Amount Packaged:
Pending - N/A
Requires Packaged log entry with a volume reading.
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
1/28/2022 7:12 PM
over 3 years ago 		+0 Mash Complete 8.1 °P 8.5 Gallons 5.2 153 °F 1/29/2022 12:01 AM
over 3 years ago
1/28/2022 7:13 PM
over 3 years ago 		+0 Pre-Boil Gravity 9.4 °P 7.3 Gallons 1/28/2022 8:02 PM
over 3 years ago
1/28/2022 8:05 PM
over 3 years ago 		+0 Boil Complete 10.9 °P 6 Gallons 1/28/2022 9:04 PM
over 3 years ago 		6 gallons with lines and chiller filled
1/28/2022 11:58 PM
over 3 years ago 		+0 Brew Day Complete 11.1 °P 6 Gallons 65 °F 1/28/2022 11:58 PM
over 3 years ago
2/10/2022 2:38 AM
over 3 years ago 		+13 Fermentation Complete 1.007 6 Gallons 2/10/2022 2:40 AM
over 3 years ago 		Slow rise to 68, then 70 for 3 days.
6/21/2022 1:21 PM
over 2 years ago 		+144 Tasting Note   6/21/2022 1:21 PM
over 2 years ago 		Very good, refreshing and citrus forward. Tad on the sweet side.
"Witbier" Witbier beer recipe by hollandjos. All Grain, ABV 4.51%, IBU 13.23, SRM 3.37, Fermentables: ( American - Pilsner, White Wheat, Flaked Oats) Hops: (Saphir GR) Other: (Crushed Coriander, Bitter Orange peel , Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2022-01-28 18:10 UTC