Very Witty V4 - Beer Recipe - Brewer's Friend

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Very Witty V4

390 calories 38.9 g 750 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 49 liters (fermentor volume)
Pre Boil Size: 61.15 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NattyJ
Calories: 390 calories (Per 750ml)
Carbs: 38.9 g (Per 750ml)
Created: Sunday July 16th 2023
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1.056
1.013
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3.4
5.4
49.20
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg Barrett Burston - Pilsner Malt4.75 kg Pilsner Malt $ 2.13 / kg
$ 10.12 		37.4 1.93 48.2%
2.75 kg Barrett Burston - Wheat Malt2.75 kg Wheat Malt $ 2.31 / kg
$ 6.35 		35.4 1.8 27.9%
0.60 kg Weyermann - Vienna Malt0.6 kg Vienna Malt $ 3.42 / kg
$ 2.05 		37 3.5 6.1%
1.75 kg AU - Rolled Wheat1.75 kg Rolled Wheat $ 2.28 / kg
$ 3.99 		34 2 17.8%
9.85 kg / $ 22.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops $ 0.08 / g
$ 4.00 		Pellet 4.8 Boil 60 min 12.73 62.5%
30 g Saaz30 g Saaz Hops $ 0.08 / g
$ 2.40 		Pellet 4.3 Boil 5 min 1.36 37.5%
80 g / $ 6.40
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Coriander Seed $ 0.01 / g
$ 0.30 		Spice Boil 5 min.
75 g Fresh Orange Peel $ 0.10 / g
$ 7.50 		Spice Boil 0 min.
10 g Yeast Nutrient $ 0.05 / g
$ 0.50 		Other Mash 10 min.
3.38 ml Phosphoric acid Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
$ 8.30
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
4 Liters
Cost:
$ 3.00 / each
$ 12.00
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 507 B cells required
$ 12.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.19 bar       Temp: 4 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 14 8 83 57 0
Based on Munich (Decarbonated). Only concern was the 40ppm Calcium so I increased this as close to 50 as possible without throwing other levels out.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Sacch Rest Temperature 64 °C 64 °C 60 min
Mashout Temperature 76 °C 76 °C 15 min
43.6 L Fly Sparge Fly Sparge 76 °C 76 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.1 L. Suggest reducing initial water volume to 45.4 L and adding 9.7 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 8.4
Mash volume with grains 10.6
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 46.5 L) 52.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.5
Pre boil volume (equipment estimates 55.1 L) 61.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 49 L) 52
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52 L) 49
Total: 60.9  
Equipment Profile Used: System Default
 
Notes






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  • Last Updated: 2023-07-29 06:59 UTC