Wittbier alla Hoegaarden - Beer Recipe - Brewer's Friend

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Wittbier alla Hoegaarden

151 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: William
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Wednesday August 9th 2023
1.049
1.014
4.5%
14.3
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,525 g Weyermann - Pilsner1525 g Pilsner 36 1.5 46.6%
1,600 g Flaked Wheat1600 g Flaked Wheat 34 2 48.9%
75 g Weyermann - Acidulated75 g Acidulated 27 3.4 2.3%
75 g Cane Sugar75 g Cane Sugar 46 0 2.3%
3,275 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Herkules3 g Herkules Hops Pellet 15 Boil 60 min 8.73 18.8%
7 g Saaz7 g Saaz Hops Pellet 3.5 Boil 15 min 2.36 43.8%
6 g Styrian Goldings6 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 3.18 37.5%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 1 hr.
20 g Coriander Seed Spice Boil 5 min.
5 g Bitter Orange Peel Flavor Boil 5 min.
3.50 g Ascorbic Acid Water Agt Primary 0 min.
10 g Coriander Seed Spice Secondary 0 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 75 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.7
Mash volume with grains 13.8
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 12.2 L) 8.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 19.8 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14
Going into fermentor 14
Total: 20.1  
Equipment Profile Used: System Default
 
Notes

Warm all the 20,5 liter of water and add salts.

Step infusion mash: add 10,5 liter 54.5°C water to the grains.

Stir, stabilize and hold the temperature at 50°C for 30 minutes.

Add heat to bring temperature up to 64°C. Hold for 60 minutes.

After conversion, raise temperature to 68°C lauter and sparge with 10 liters of 77°C water.

(if using fresh Orange Peel use 15 grams and crush the coriander seed before using)

Boil got 60 minutes. Add hops according to schedule.

Fermenting and Conditioning: Ferment around 19°C for four to six days. Allow the temperature to rise to 24°C.

Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks.

Bottle Condition above 15.5°C until carbonated and clearer.

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  • Last Updated: 2023-08-11 06:34 UTC