Kia Ora Witbier - Beer Recipe - Brewer's Friend

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Kia Ora Witbier

199 calories 21.3 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: 3 gallons
Pre Boil Gravity: 1.110 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Josh Weikart - Craft and Brewer
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday September 5th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 43.8%
6 lb Flaked Wheat6 lb Flaked Wheat 34 2 43.8%
9 oz German - Acidulated Malt9 oz Acidulated Malt 27 3.4 4.1%
9 oz Flaked Oats9 oz Flaked Oats 33 2.2 4.1%
9 oz Rice Hulls9 oz Rice Hulls 0 0 4.1%
219 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Pacific Jade1.4 oz Pacific Jade Hops Pellet 13 Boil 10 min 13.26 65.1%
0.75 oz Pacific Jade0.75 oz Pacific Jade Hops Pellet 13 Whirlpool 15 min 6.64 34.9%
2.15 oz / $ 0.00
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 51.65 psi       Temp: 68 °F       CO2 Level: 4.04 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (4.96 g). Reduce mash thickness to 1.44 qt/lb or increase pre-boil volume to 3.17 g.    
Strike water volume at mash thickness of 1.5 qt/lb 5.13 20.5  
Mash volume with grains 6.23 24.9  
Grain absorption losses -1.71 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.53 22.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Going into fermentor 5.5 22  
Total: 4.96 19.8
Equipment Profile Used: System Default
 
Notes

Mash at 152 for 90 minutes.

Sparge to 6 gallons.

Boil 60 minutes. Then chill to 67, aerate and pitch yeast.

Ferment at 67 for 3 days, then raise to 72. When complete, crach and carb to 2.5 volumes.

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  • Last Updated: 2022-09-05 23:23 UTC