Witbier - Beer Recipe - Brewer's Friend

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Witbier

169 calories 17 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 70 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.65 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Tuesday December 6th 2022
1.055
1.013
5.5%
18.7
3.7
5.5
2.32
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.21 kg Belgian - Pilsner1.20742 kg Pilsner 37 1.6 43.8%
0.64 kg NL - Flaked Wheat0.64401 kg Flaked Wheat 2.65 € / kg
1.71 € 		34 2 23.4%
0.77 kg Barnowl - Soft Red Wheat Malt0.769383 kg Soft Red Wheat Malt 32 2.5 27.9%
0.14 kg Flaked Oats0.136441 kg Flaked Oats 4.50 € / kg
0.61 € 		33 2.2 4.9%
2.76 kg / 2.32 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Saaz21 g Saaz Hops Pellet 3.5 Boil 70 min 17.27 70%
9 g Saaz9 g Saaz Hops Pellet 3.5 Boil 5 min 1.43 30%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
9.80 g Crushed Coriander Spice Boil 5 min.
10.80 g Bitter Orange peel Flavor Boil 5 min.
10.80 g Sweet Orange Peel Flavor Boil 5 min.
1 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 81 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 102.6 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
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
9.5 L Infusion 52 °C 50 °C 15 min
Temperature 50 °C 67 °C 60 min
6 L Sparge 70 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.5 L) 19.3
Mash volume with grains (equipment estimates 24.3 L) 21.1
Grain absorption losses -2.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 15.7
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Volume into fermentor 12
Total: 19.3  
Equipment Profile Used: System Default
 
Notes

Ferment at 20C and allow to rise to 26C

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  • Last Updated: 2023-01-05 11:19 UTC