Raspberry Witbier - Beer Recipe - Brewer's Friend

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Raspberry Witbier

164 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday April 26th 2022
1.054
1.010
5.7%
11.1
12.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pale Wheat5 kg Pale Wheat 36 2 35.7%
2.75 kg Weyermann - Pale Ale2.75 kg Pale Ale 39 2.3 19.6%
2.75 kg Weyermann - Caramunich Type 12.75 kg Caramunich Type 1 33.5 35 19.6%
0.50 kg Crisp Malting - Flaked Torrified Oats0.5 kg Flaked Torrified Oats 33 3.2 3.6%
3 kg Raspberry3 kg Raspberry - (late fermenter addition) 3.15 0 21.4%
14 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.8 Boil 60 min 11.13 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Pembrokeshire Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 36
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Strike 67 °C 67 °C 60 min
12 L 12L of boiling water Temperature 67 °C 75 °C 10 min
20 L Fly Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.95 L. Suggest reducing initial water volume to 45.4 L and adding 5.55 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 29.9 L) 33.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 45 L) 47
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47 L) 45
Total: 66.9  
Equipment Profile Used: System Default
"Raspberry Witbier" Witbier beer recipe by JJ2K. All Grain, ABV 5.69%, IBU 11.13, SRM 12.11, Fermentables: (Pale Wheat, Pale Ale, Caramunich Type 1, Flaked Torrified Oats, Raspberry) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2022-05-31 12:48 UTC