Witbier 4 - Beer Recipe - Brewer's Friend

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Witbier 4

226 calories 23.3 g 22 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: 5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff
Hop Utilization: 97%
Calories: 226 calories (Per 22oz)
Carbs: 23.3 g (Per 22oz)
Created: Monday February 27th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Pale Ale6 lb Pale Ale 39 2.3 42.1%
6 lb Dingemans - Belgian Pilsner Malt6 lb Belgian Pilsner Malt 37 1.6 42.1%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 12.3%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 3.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz german hersbrucker2 oz german hersbrucker Hops Pellet 2.2 Boil 60 min 11.83 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Seed Spice Mash 10 min.
1 oz Bitter Orange Peel Flavor Mash 5 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1.25 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Wit OYL-030
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt Steeping 68 °F 122 °F 20 min
5 gal Steeping 122 °F 152 °F 60 min
5 gal 152 °F 167 °F 10 min
3 gal Batch Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 3.76 g | 15.1 qt) 1.69 6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.03 28.1
Equipment Profile Used: System Default
"Witbier 4" Witbier beer recipe by Jeff. All Grain, ABV 6.7%, IBU 11.83, SRM 4.57, Fermentables: (Pale Ale, Belgian Pilsner Malt, Flaked Oats, CaraFoam) Hops: (german hersbrucker) Other: (Coriander Seed, Bitter Orange Peel, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2023-02-27 23:53 UTC