Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

Created: Thursday March 9th 2023
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152 calories 15.4 g 330 ml
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 46 liters (ending kettle volume)
Pre Boil Size: 54.36 liters
Pre Boil Gravity: 10.5 °P (recipe based estimate)
Efficiency: 74% (ending kettle)
Hop Utilization: 90%
Calories: 152 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
12.3 °P
3.0 °P
5.0%
17.9
8.9
5.8
5.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,500 g German - Pilsner5500 g Pilsner $ 1.00 / kg
$ 5.50 		38 1.16 55%
4,000 g DE - Unmalted Wheat4000 g Unmalted Wheat 36 1.31 40%
500 g Flaked Oats500 g Flaked Oats 33 2.2 5%
10,000 g / $ 5.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 5.6 Boil 60 min 17.93 100%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Other Boil 10 min.
25 g Bitter Orange peel Spice Boil 10 min.
20 g Coriander Seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.79 bar       Temp: 20 °C       CO2 Level: 6.5 g/l
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 50 70 0
Target mash pH 5.2
Keep mineral levels low.
Use lactic acid to fine tune ph.
This will attenuate the tart character of the style.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38 L Rest Infusion -- 53 °C 20 min
38 L Rest Temperature 53 °C 62 °C 25 min
38 L Rest Temperature 62 °C 72 °C 25 min
Mash Out Temperature -- 78 °C --
Starting Mash Thickness: 3.6 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52 L. Suggest reducing initial water volume to 45.4 L and adding 6.6 L sparge/top-off.  
Strike water volume at mash thickness of 3.6 L/kg 36
Mash volume with grains 42.6
Grain absorption losses -10
Remaining sparge water volume 29.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52 L) 54.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 48.4 L) 46
Estimated amount in fermentor 46
Total: 65.3  
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion Efficiency N/A
Pre-Boil: 74% 27.2 ppg
Ending Kettle: 79% 29 ppg
Brew House: 74% 27.3 ppg
Wort Volume:
47 Liters
  • Expected 46 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 12.3 °P
  • Actual OG: 12.5 °P
Alcohol and Attenuation:
ABV: 4.85%
  • Apparent Attenuation: 73%
  • Actual FG: 3.5 °P
  • Calories per 330ml 152 calories
  • Carbohydrates per 330ml 15.4 g
Amount Packaged:
41 Liters
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 116
  • 1/2L bottles: 82
  • Pints: 87
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
3/9/2023 9:57 PM
about 1 year ago 		-2 Yeast Starter 9.0 °P 4.3 Liters 22 °C 3/9/2023 9:57 PM
about 1 year ago 		9.3.23, ab 21h angestellt;
370g DME auf ca. 4,3L Wasser (4L Plan); gekocht für 15min; 3,5L Osmose, 1 L Hahnenwasser;
Gekühlt auf 21C, dann in Kühlschrank auf Magnetrührer, Controller-Temperatur auf 21,5C gesetzt;
Soll:24-36h propagieren, dann 12h chill vor pitch
3/11/2023 6:15 AM
about 1 year ago 		+0 Other   3/11/2023 1:03 PM
about 1 year ago 		38 L Wasser, 10kg Malz @12-13C, 2C Initial heat loss; Set Controller @60C

strike temp nach rühren 59,2C

Mash in 7 Uhr: 54,9C
ph 5,69
1ml Milchsäure hinzu
ph5,65
3/11/2023 1:04 PM
about 1 year ago 		+0 Yeast Starter 9.0 °P 4.5 Liters 3/11/2023 1:24 PM
about 1 year ago 		7:30 Starter aus KS geholt und dekantiert 1,7C
Auf 2,5L
Phenolischer Gärgeruch; guter Geschmack, frisch Kohlensäure prickelnd
Temp ca. 10Cum 12 Uhr;
12:15 ca 2L würze in Erlenmeyer gegeben um Hefe an Temp zu führen
3/11/2023 1:07 PM
about 1 year ago 		+0 Other   3/11/2023 1:07 PM
about 1 year ago 		7:30-7:45 mit Tauchsieder auf 62C geheizt
8:08-8:44 auf 72 5C geheizt (5-10min Heizunterbrechung)
9:00 mash out
3/11/2023 1:11 PM
about 1 year ago 		+0 Mash Complete 26 Liters 3/11/2023 1:11 PM
about 1 year ago 		1 run 26 L viel Trub und Läutetprobleme
Keine Platomessung
3/11/2023 1:15 PM
about 1 year ago 		+0 Pre-Boil Gravity 9.8 °P 58 Liters 5.78 3/11/2023 1:15 PM
about 1 year ago 		Kessel voll 58L @9,8P ph5,78
Kocht um 10 Uhr

10:22 DME Gabe ca. 700g ( Soll 620g)
56,8L @10,9P ph5,9
(Salze vergessen, erst bei 5 min gegeben)
10:56 Uhr: 30min 52,7L @12P ph5,77
3/11/2023 1:17 PM
about 1 year ago 		+0 Boil Complete 12.8 °P 47 Liters 5.7 20 °C 2/3/2024 6:27 PM
about 1 year ago 		11:30 end of boil
52,7L @12,8P ph5,77

Start Kühlung
11:42 auf 20C gekühlt
47L
3/11/2023 1:21 PM
about 1 year ago 		+0 Brew Day Complete 12.5 °P 45 Liters 5.77 18.7 °C 3/11/2023 1:21 PM
about 1 year ago 		Trub 4,5L
Fermenter 42,5L@12,75P + 2,5L starter @9P =45L
stw 12,54P
13:10: angestellt bei 18,7C, set temp controller to 20,8C
O2: 40sec @1L/min

Beers all inklusive um 13:45
3/26/2023 12:45 PM
about 1 year ago 		+15 Fermentation Complete 3.5 °P 45 Liters 4.66 3/26/2023 2:35 PM
about 1 year ago 		FG 3,5P
ph 4,66

2x18,5L im keg
2x2L in Growler
2,5L verworfen
1,5L feiner heller Hefeslurry
3/26/2023 12:46 PM
about 1 year ago 		+15 Packaged 3.5 °P 41 Liters 4.66 3/26/2023 2:35 PM
about 1 year ago 		FG 3,5P
ph 4,66

2x18,5L im keg
2x2L in Growler mit je 17,6L Zucker auf 6g/L aufgespeist;
2,5L verworfen
1,5L feiner heller Hefeslurry
 
Notes

Use freshly crushed coriander seeds;
crush unmalted wheat finely;
pitch at 20-21 C and let free rise to 22C after 48h;
ready to drink right after secondary fermentation;

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  • Last Updated: 2023-03-09 22:16 UTC
  • Snapshot Created: 2023-03-09 21:48 UTC