WITBIER - Beer Recipe - Brewer's Friend

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WITBIER

137215 calories 13409.5 g 330 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.16 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: GRUPO LOMA ALTA
Calories: 137215 calories (Per 330L)
Carbs: 13409.5 g (Per 330L)
Created: Monday April 17th 2023
1.045
1.010
4.7%
8.4
7.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.30 kg Dingemans - Wheat Malt2.3 kg Wheat Malt 38.1 3.31 49.2%
2.30 kg Dingemans - Pilsen2.3 kg Pilsen 36.8 3.04 49.2%
0.03 kg Grapefruit0.025 kg Grapefruit - (late boil kettle addition) 2.75 0.5%
0.05 kg Castle Malting - Château Crystal0.05 kg Château Crystal 34.4 160.22 1.1%
4.68 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Saaz32 g Saaz Hops Pellet 3.5 Boil at 105 °C 20 min 8.4 100%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
8 g Citric acid Water Agt Mash 1 hr.
6 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.96 L Infusion 74 °C 67 °C 60 min
22 L Fly Sparge 78 °C 75 °C 30 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 12.1
Mash volume with grains 15.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 22.3 L) 21.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28.2
Volume increase from sugar/extract (late additions) 0
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 33.7  
Equipment Profile Used: System Default
"WITBIER" Witbier beer recipe by GRUPO LOMA ALTA. All Grain, ABV 4.71%, IBU 8.4, SRM 7.63, Fermentables: (Wheat Malt, Pilsen, Grapefruit, Château Crystal) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Gypsum, Citric acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-05-04 17:04 UTC