Citrus Orange Witbier (MCB) - Beer Recipe - Brewer's Friend

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Citrus Orange Witbier (MCB)

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jon Archer
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Saturday January 28th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg German - Floor-Malted Bohemian Pilsner2.4 kg Floor-Malted Bohemian Pilsner 38 1.8 46.2%
0.90 kg Flaked Wheat0.9 kg Flaked Wheat 34 2 17.3%
0.90 kg Crisp Malting - Pale Wheat Malt0.9 kg Pale Wheat Malt 38.7 2 17.3%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 7.7%
0.20 kg Weyermann - Carapils0.2 kg Carapils 34.5 2.1 3.8%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.8%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 3.8%
5.20 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Charles Faram - Magnum12 g Magnum Hops Leaf/Whole 9 Boil 75 min 11.54 44.4%
15 g Citra15 g Citra Hops Leaf/Whole 11 Aroma 10 min 6.12 55.6%
27 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Nutrimix Other Boil 5 min.
18 g Coriander Seed Spice Boil 5 min.
9 g Cardamom Spice Whirlpool 0 min.
7 g Fresh Lemon zest Flavor Whirlpool 20 min.
5 g Fresh Orange zest Flavor Whirlpool 20 min.
7 g Fresh Lemon zest Flavor Secondary 3 days
5 g Fresh Orange zest Flavor Secondary 3 days
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 370 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
15 L Infusion -- 66 °C 70 min
15 L Sparge -- 79 °C 20 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14
Mash volume with grains 17.5
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 22.3 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 28
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Coarse grind seeds on brewday
Use zest of fresh lemons and oranges avoiding white pith
Add oats and hulls at end of adding grains to Mash

Use 1.5 cl:so4 ratio
Add acidulated malt/lactic to achieve 5.3 pH and any remainder to end of mash

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  • Last Updated: 2023-03-01 14:00 UTC