BELGIAN RASPBERRY WIT - Beer Recipe - Brewer's Friend

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BELGIAN RASPBERRY WIT

197 calories 19.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath
Calories: 197 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Saturday February 12th 2022
1.064
1.015
6.3%
12.3
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.87 kg German - Wheat Malt2.87 kg Wheat Malt 37 2 45.8%
1.60 kg Weyermann - Munich Type I1.6 kg Munich Type I 38 6 25.5%
1.60 kg Bairds - Maris Otter Pale Ale1.6 kg Maris Otter Pale Ale 37.5 2.5 25.5%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 3.2%
6.27 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Hersbrucker28 g Hallertau Hersbrucker Hops Pellet 6 Boil at 100 °C 30 min 12.29 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 kg raspberries Water Agt Secondary --
5 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - lallemand philly sour
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
-7 - -4 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 0 0 0 5 0
6.5ml Lactic Acid in mash water
1.5ml lactic Acid in Sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike 67 °C 67 °C 60 min
Temperature 75 °C 75 °C 10 min
18 L Sparge 75 °C 100 °C 15 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 19.7
Mash volume with grains (equipment estimates 18.8 L) 23.8
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 11.3 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Top off amount 5
Going into fermentor 23
Total: 29.2  
Equipment Profile Used: System Default
"BELGIAN RASPBERRY WIT" Witbier beer recipe by David Heath. All Grain, ABV 6.33%, IBU 12.29, SRM 5.77, Fermentables: (Wheat Malt, Munich Type I, Maris Otter Pale Ale, Flaked Oats) Hops: (Hallertau Hersbrucker) Other: (raspberries, Yeast Nutrient)
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  • Last Updated: 2022-02-13 09:17 UTC