Witbier - Beer Recipe - Brewer's Friend

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Witbier

146 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29.9 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Howzer
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Monday April 10th 2023
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1.048
1.010
5.1%
20.3
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg BA Malt - Wheat Malt2 kg Wheat Malt 38 2 44.4%
1.80 kg BA Malt - Pilsen1.8 kg Pilsen 37 2 40%
0.25 kg BA Malt - Carapils0.25 kg Carapils 34 4 5.6%
0.45 kg BA Malt - Avena0.45 kg Avena 33 2.2 10%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Yakima Valley Hops - Mandarina Bavaria13 g Mandarina Bavaria Hops Leaf/Whole 8.5 Boil 60 min 14.93 50%
13 g Yakima Valley Hops - Mandarina Bavaria13 g Mandarina Bavaria Hops Leaf/Whole 8.5 Boil 10 min 5.41 50%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Sweet Orange Peel Flavor Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Gypsum Water Agt Sparge 1 hr.
10 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
12 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 83 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.8
Mash volume with grains 9.7
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 24.5 L) 28.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 29.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 35.3  
Equipment Profile Used: System Default
"Witbier" Witbier beer recipe by Howzer. All Grain, ABV 5.09%, IBU 20.34, SRM 3.86, Fermentables: (Wheat Malt, Pilsen, Carapils, Avena) Hops: (Mandarina Bavaria) Other: (Sweet Orange Peel, Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-04-11 12:15 UTC