Witbier de Table - Beer Recipe - Brewer's Friend

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Witbier de Table

106 calories 12.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5.54 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 106 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Tuesday October 3rd 2023
1.032
1.010
3.0%
17.2
2.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Admiral - Pils (Pilsner)2 lb Pils (Pilsner) 38 1.9 44.4%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 44.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 11.1%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 5.1 Boil 60 min 17.17 50%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 5.1 Boil 0 min 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lemon peel Flavor Primary 0 min.
0.50 oz Coriander Seed Spice Primary 0 min.
3 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
3.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 37 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Alameda, CA, USA 2018 (EBMUD Orinda)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 11 18 41 70 250
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.85 g | 23.4 qt) 6.35 25.4  
Mash volume with grains (equipment estimates 6.21 g | 24.8 qt) 6.71 26.9  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.04 g | 20.2 qt) 5.54 22.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 4.5 18  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.5 g | 18 qt) 3.5 14  
Total: 6.35 25.4
Equipment Profile Used: System Default
"Witbier de Table" Witbier beer recipe by Brewer #176961. BIAB, ABV 2.95%, IBU 17.17, SRM 2.83, Fermentables: (Pils (Pilsner), Flaked Wheat, Flaked Oats) Hops: (Hallertau Hersbrucker) Other: (Lemon peel, Coriander Seed, Chalk, Calcium Chloride (anhydrous), Epsom Salt, Lactic acid)
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  • Last Updated: 2024-02-03 21:00 UTC