60 Wit - Beer Recipe - Brewer's Friend

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60 Wit

183 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 26.98 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Sunday January 8th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Bestmalz - BEST Pilsen2.5 kg BEST Pilsen 37 1.9 42.4%
2.30 kg Crisp Malting - Pale Wheat Malt2.3 kg Pale Wheat Malt 38.7 2 39%
0.20 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)0.2 kg Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 3.4%
0.20 kg Crisp Malting - Torrefied Wheat0.2 kg Torrefied Wheat 36.8 3 3.4%
0.50 kg United Kingdom - Malted Naked Oats0.5 kg Malted Naked Oats 33 1.3 8.5%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.4%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Saaz5 g Saaz Hops Pellet 4.4 Boil 60 min 2.51 20%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.4 Boil 20 min 11.61 80%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Coriander Seed Spice Boil 45 min.
10 g Sweet Orange Peel Flavor Boil 45 min.
1 tsp Coriander Seed Spice Boil 15 min.
10 g Sweet Orange Peel Flavor Boil 15 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Church Lawford Tap
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
14.25 L Strike 70 °C 67 °C 60 min
20.78 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 8 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.3
Mash volume with grains 18
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 20.5 L) 19.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 27
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22.5 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22.5
Total: 33.6  
Equipment Profile Used: System Default
"60 Wit" Witbier beer recipe by ScoobydoobyBrew. All Grain, ABV 5.62%, IBU 14.13, SRM 3.98, Fermentables: (BEST Pilsen, Pale Wheat Malt, Belgian Candi Syrup - Clear (0L), Torrefied Wheat, Malted Naked Oats, Acidulated Malt) Hops: (Saaz, Mandarina Bavaria) Other: (Coriander Seed, Sweet Orange Peel)
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  • Public: Yup, Shared
  • Last Updated: 2023-01-08 20:34 UTC