Witbier 24 - Beer Recipe - Brewer's Friend

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Witbier 24

169 calories 17 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: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Stefan Larsson
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Wednesday January 31st 2024
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg Viking - Pilsner Malt2.5 kg Pilsner Malt 37 3.57 48.1%
1.50 kg Viking - Wheat Malt1.5 kg Wheat Malt 38 5.17 28.8%
1 kg Crisp Malting - Torrified Wheat1 kg Torrified Wheat 36 3.84 19.2%
0.20 kg Weyermann - Carapils0.2 kg Carapils 34.5 4.11 3.8%
5.20 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Motueka5 g Motueka Hops Pellet 7 Boil 60 min 4.91 14.3%
10 g Motueka10 g Motueka Hops Pellet 7 Boil 30 min 7.54 28.6%
20 g Motueka20 g Motueka Hops Pellet 7 Boil 5 min 3.91 57.1%
35 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
10 g Crushed Coriander Flavor Boil 10 min.
7 g Bitter Orange Peel Flavor Boil 10 min.
4.97 ml Phosphoric acid Water Agt Mash 0 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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.3 bar       Temp: 10 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.8
Mash volume with grains 24.2
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 11.2 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 34.6  
Equipment Profile Used: System Default
"Witbier 24" Witbier beer recipe by Stefan Larsson. All Grain, ABV 5.45%, IBU 16.36, SRM 8.32, Fermentables: (Pilsner Malt, Wheat Malt, Torrified Wheat, Carapils) Hops: (Motueka) Other: (Calcium Chloride (dihydrate), Gypsum, Crushed Coriander, Bitter Orange Peel, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2024-03-02 10:26 UTC