Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9.075 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: RxBrews
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday March 29th 2023
1.052
1.012
5.3%
17.1
4.5
5.3
77.11
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner $ 2.87 / lb
$ 25.83 		36.3 1.9 49.5%
3 lb Flaked Wheat3 lb Flaked Wheat $ 1.99 / lb
$ 5.97 		34 2 16.5%
2 lb Flaked Oats2 lb Flaked Oats $ 2.19 / lb
$ 4.38 		33 2.2 11%
2 lb Briess - White Wheat Raw2 lb White Wheat Raw $ 2.24 / lb
$ 4.48 		34.5 2 11%
1 lb Rice Hulls1 lb Rice Hulls $ 2.49 / lb
$ 2.49 		0 0 5.5%
0.70 lb German - Acidulated Malt0.7 lb Acidulated Malt $ 3.69 / lb
$ 2.58 		27 3.4 3.8%
0.50 lb Viking - Munich Light0.5 lb Munich Light $ 2.59 / lb
$ 1.30 		36 6 2.7%
18.20 lbs / $ 47.03
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 2.59 / oz
$ 2.59 		Pellet 3.75 Boil at 212 °F 30 min 7.78 50%
1 oz Tettnanger1 oz Tettnanger Hops $ 2.49 / oz
$ 2.49 		Pellet 4.5 Boil at 212 °F 30 min 9.33 50%
2 oz / $ 5.08
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
10 g Coriander Seed Spice Boil 5 min.
40 g Orange Zest Spice Boil 5 min.
1 g Chamomile Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
$ 13.00 / each
$ 13.00
Attenuation (custom):
75%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 548 B cells required
Omega Yeast Labs - Wit OYL-030
Amount:
1 Each
Cost:
$ 12.00 / each
$ 12.00
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 548 B cells required
$ 25.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 10 45 80 120 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 140 °F 130 °F 60 min
2.69 gal Sparge 152 °F 149 °F --
5.91 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.69 22.8  
Mash volume with grains 7.14 28.6  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume 5.91 23.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 9.08 36.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 11.6 46.4
Equipment Profile Used: System Default
 
Notes

split batch to compare yeasts.

4.25 gallons with B44 - Nick

3.25 gallons with OYL030 - Chris


Brew Day Notes:
Protein Rest at 125
Mash at 144
Runoff at 168
ph 5.05 during mash
ph pre boil 5.2
pre-boil sp gravity 1.039
final sp gravity

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  • Last Updated: 2023-04-16 09:00 UTC