Witbier - Beer Recipe - Brewer's Friend

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Witbier

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 24.06 liters
Post Boil Size: 21.25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John F. Rosnow
Hop Utilization: 91%
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday June 7th 2023
1.051
1.013
5.0%
14.0
4.0
5.7
19.83
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row $ 1.79 / lb
$ 8.95 		37 1.2 47.6%
0.51 lb Briess - Brewers Oat Flakes / Flaked oats0.51 lb Brewers Oat Flakes / Flaked oats $ 3.78 / lb
$ 1.93 		32.2 2.5 4.9%
5 lb Rahr - White Wheat5 lb White Wheat $ 1.79 / lb
$ 8.95 		39.1 3.2 47.6%
10.51 lbs / $ 19.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Hops of Woodbine0.6 oz Hops of Woodbine Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 7.75 Boil 60 min 13.96 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Coriander Spice Boil 5 min.
0.75 oz Orange Peel Spice Boil 5 min.
1 tsp Yeast Energizer $ 0.00 / oz
$ 0.00 		Other Boil 15 min.
1 tsp Yeast Nutrient $ 0.00 / oz
$ 0.00 		Other Boil 15 min.
1 tsp Irish Moss $ 0.00 / oz
$ 0.00 		Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Anoka, MN 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 17 0 27 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 L Strike 69 °C 67 °C 60 min
13.95 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 21.1 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.3
Mash volume with grains 17.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 18 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 24.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20.8 L) 21.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.3 L) 20.8
Total: 29.7  
Equipment Profile Used: System Default
 
Notes

Original recipe from Duane Beersmith called for 1 ounce, 5%AA East Kent Goldings. My 1 ounce of homegrown hops at 60 minutes would be 13.58 IBUs. The recipe called for 1 ounce of Kent Goldings at 5% AA which is 16.6 IBUs. I have 0.6 ounces of hops of Woodbine left at 7.75% AA which would make 14.03 IBUs so I am using those and finishing them up.

I reused the yeast from October 2021, Batch 123 and made a double starter and it was very active once it got going which took about 36 hours.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-06-17 05:33 UTC
  • Snapshot Created: 2023-06-07 20:05 UTC
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