Belgian White - Beer Recipe - Brewer's Friend

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Belgian White

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 99%
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday May 10th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dingemans - Belgian Pilsner Malt5 lb Belgian Pilsner Malt 37 1.6 47.6%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 28.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.5%
1.50 lb Briess - Wheat Malt, Red1.5 lb Wheat Malt, Red 37.3 2.3 14.3%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Saaz1.25 oz Saaz Hops Pellet 3.9 Boil 60 min 17.98 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
1 each Orange Zest Spice Boil 10 min.
0.50 oz Coriander Seed Spice Boil 10 min.
2 g Grains of Paradise Spice Boil 10 min.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 20 65 123 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal 7.22 total gallons Infusion 155 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.61 g | 34.4 qt) 8.06 32.3  
Mash volume with grains (equipment estimates 9.45 g | 37.8 qt) 8.9 35.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
"Belgian White" Witbier beer recipe by Gregg LeBlanc. BIAB, ABV 4.99%, IBU 17.98, SRM 3.57, Fermentables: (Belgian Pilsner Malt, Flaked Wheat, Flaked Oats, Wheat Malt, Red) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Orange Zest, Coriander Seed, Grains of Paradise, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-07-24 17:35 UTC