Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

165 calories 17.5 g 355 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.64 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 92%
Calories: 165 calories (Per 355ml)
Carbs: 17.5 g (Per 355ml)
Created: Saturday June 25th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Canada Malting - CMC 2-ROW MALT6 lb CMC 2-ROW MALT 36 1.75 53.3%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 35.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.9%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops Pellet 4.9 Boil 45 min 14.41 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
6.41 ml Lactic acid Water Agt Mash 1 hr.
0.30 g Campden Tablets Water Agt Mash 0 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
28 g Bitter Orange Peel Flavor Boil 5 min.
14 g Coriander Seed Spice Boil 5 min.
0.79 ml Lactic acid Water Agt Sparge 1 hr.
14 g sweet orange peel Water Agt Mash 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike 52 °C 50 °C 15 min
Sparge 50 °C 63 °C 40 min
Infusion 63 °C 70 °C 20 min
8 L Sparge 70 °C 70 °C --
Starting Mash Thickness: 4.41 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.4 L/kg 22.5
Mash volume with grains 25.9
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 10.3 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 31.6  
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Dred65. All Grain, ABV 4.87%, IBU 14.41, SRM 3.68, Fermentables: (CMC 2-ROW MALT, Flaked Wheat, Flaked Oats, Rice Hulls) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Lactic acid, Campden Tablets, Wyeast - Beer Nutrient, Bitter Orange Peel, Coriander Seed, sweet orange peel)
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  • Last Updated: 2023-01-23 18:59 UTC