Bube's Witbier - Beer Recipe - Brewer's Friend

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Bube's Witbier

167 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 30 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 100 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Saturday March 18th 2023
1.052
1.004
6.4%
17.7
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
90 lb Weyermann - Extra Pale Premium Pilsner Malt90 lb Extra Pale Premium Pilsner Malt 38 1.5 43.3%
55 lb Rahr - Unmalted Wheat55 lb Unmalted Wheat 34.5 2.5 26.4%
35 lb Weyermann - Pale Wheat35 lb Pale Wheat 36 2 16.8%
18 lb Simpsons - Oat Malt18 lb Oat Malt 28 2 8.7%
10 lb Flaked Rye10 lb Flaked Rye 36 2.8 4.8%
208 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz BSG - Magnum8 oz Magnum Hops Pellet 15.4 Boil 30 min 17.66 100%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Bitter Orange Peel Flavor Whirlpool 20 min.
8 oz Coriander Seed Spice Whirlpool 20 min.
6 oz Sweet Orange Peel Flavor Whirlpool 20 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1704 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
100 Grams
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1704 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
-- 150 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 101.05 gal (404.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 89.05 gal (356.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 81.64 gal (326.56 qt) 65 260  
Strike water volume at mash thickness of 1.25 qt/lb 65 260  
Mash volume with grains 81.64 326.6  
Grain absorption losses -26 -104  
Remaining sparge water volume (equipment estimates 62.3 g | 249.2 qt) 61.25 245  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 101.05 g | 404.2 qt) 100 400  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 100 400  
Going into fermentor 100 400  
Total: 126.25 505
Equipment Profile Used: System Default
 
Notes

Top up WP before adding spices.

Brewing three batches. First normal, second kettle soured overnight, third batch normal the next day.

Once ready to serve, rack off half as normal Witbier. Boil approximately one barrel of water with 50 lb dextrose, 24 lb raspberry powder and knock out.

After that fermentation, dose with lactic/citric acid for full sour and add lime juice.

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  • Last Updated: 2023-06-25 19:24 UTC