Crisp Witty - Beer Recipe - Brewer's Friend

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Crisp Witty

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.8 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Chris Benson
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday August 19th 2023
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OG: 1.053 FG: 1.012 ABV: 5.3% IBU: 9

1.053
1.012
5.5%
7.6
3.4
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Extra Pale Premium Pilsner Malt2.5 kg Extra Pale Premium Pilsner Malt 38 1.5 55.7%
1.25 kg Crisp Malting - Pale Wheat Malt1.25 kg Pale Wheat Malt 38.7 2 27.8%
0.25 kg Crisp Malting - Flaked Torrified Oats0.25 kg Flaked Torrified Oats 33 3.2 5.6%
0.12 kg Weyermann - Munich Type I0.12 kg Munich Type I 38 6 2.7%
0.12 kg Flaked Oats0.12 kg Flaked Oats 33 2.2 2.7%
0.25 kg Oat hulls0.25 kg Oat hulls 0 0 5.6%
4.49 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Saaz12 g Saaz Hops Pellet 3.1 Boil 60 min 5.1 50%
12 g Saaz12 g Saaz Hops Pellet 3.1 Boil 15 min 2.53 50%
24 g / $ 0.00
 
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) 92 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 66 °C 66 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.2
Mash volume with grains 14.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 20 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 31.2  
Equipment Profile Used: System Default
"Crisp Witty" Witbier beer recipe by Chris Benson. All Grain, ABV 5.47%, IBU 7.63, SRM 3.42, Fermentables: (Extra Pale Premium Pilsner Malt, Pale Wheat Malt, Flaked Torrified Oats, Munich Type I, Flaked Oats, Oat hulls) Hops: (Saaz)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-08-19 14:39 UTC