Blood Orange Belgian Witbier - Beer Recipe - Brewer's Friend

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Blood Orange Belgian Witbier

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Friday May 20th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 41.7%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 41.7%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 6.3%
0.25 lb Bestmalz - BEST Melanoidin0.25 lb BEST Melanoidin 34.5 27 2.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.6 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Crush whilrfoc Tablet Other Boil 10 min.
1 oz Coriander Seed Spice Boil 10 min.
1 oz Bitter Orange Peel Flavor Boil 10 min.
4 oz blood orange concentrate Flavor Kegging 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Strike -- 122 °F 15 min
6.6 qt Strike 212 °F 154 °F 45 min
4.5 gal Batch Sparge 170 °F -- 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
"Blood Orange Belgian Witbier" Witbier beer recipe by Brewer #355595. All Grain, ABV 4.98%, IBU 14.6, SRM 4.38, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, BEST Melanoidin, Rice Hulls) Hops: (Hallertau Mittelfruh) Other: (Crush whilrfoc Tablet, Coriander Seed, Bitter Orange Peel, blood orange concentrate)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-05-20 22:23 UTC