Belgian Wit test batch #2 - Beer Recipe - Brewer's Friend

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Belgian Wit test batch #2

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Monday June 12th 2023
1.055
1.013
5.5%
25.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Dingemans - Pilsen2 kg Pilsen 36.8 1.7 40%
2.50 kg Dingemans - Wheat Malt2.5 kg Wheat Malt 38.1 1.8 50%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 2.1 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Perle6 g Perle Hops Pellet 8.2 Boil 60 min 7.19 7.1%
6 g Perle6 g Perle Hops Pellet 8.2 Boil 20 min 4.35 7.1%
16 g Perle16 g Perle Hops Pellet 8.2 Boil 0 min 19%
8 g Mandarina Bavaria8 g Mandarina Bavaria Hops Pellet 8.5 Boil 20 min 6.02 9.5%
20 g Sorachi Ace20 g Sorachi Ace Hops Pellet 11.1 Boil 0 min 23.8%
8 g Sorachi Ace8 g Sorachi Ace Hops Pellet 11.1 Boil 20 min 7.86 9.5%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Boil 0 min 23.8%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Sweet Orange Peel Flavor Boil 5 min.
28 g Coriander Seed Spice Boil 5 min.
28 g bergamotto peel Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 12.8 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 31.9  
Equipment Profile Used: System Default
"Belgian Wit test batch #2" Witbier beer recipe by Brewer #394490. All Grain, ABV 5.46%, IBU 25.41, SRM 3.82, Fermentables: (Pilsen, Wheat Malt, Carapils) Hops: (Perle, Mandarina Bavaria, Sorachi Ace) Other: (Sweet Orange Peel, Coriander Seed, bergamotto peel)
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  • Public: Yup, Shared
  • Last Updated: 2023-06-14 13:18 UTC