Belgian WIT - Beer Recipe - Brewer's Friend

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Belgian WIT

142 calories 15.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.15 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday May 16th 2022
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Kjeller 5 Belgisk Wit 25L

by Kjeller 5

OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 15

1.046
1.013
4.3%
18.3
3.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Crisp Malting - Extra Pale Ale Malt3 kg Extra Pale Ale Malt 38 1.7 69.8%
1.30 kg Crisp Malting - Torrified Wheat1.3 kg Torrified Wheat 36 2 30.2%
4.30 kg / ман 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 18.34 100%
30 g / ман 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Sweet Orange Peel Flavor Boil 5 min.
20 g Coriander Seed Spice Boil 5 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5.03 ml Phosphoric acid Water Agt Mash 1 hr.
0.73 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
ман 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Tesco Ashbeck
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55.5 4 22 60.6 62.3 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66 °C 60 min
10.5 L Sparge -- 74 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.1 L) 32.4
Mash volume with grains (equipment estimates 36.9 L) 35.2
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 27.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

two orange peel was 50g peel

ferment at 20, when airlock activity slows, increase to 22

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  • Last Updated: 2023-03-15 11:41 UTC