Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

152 calories 15.4 g 330 ml
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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)
Created: Thursday March 9th 2023
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
 
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;

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