Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Wednesday February 14th 2024
1.047
1.010
5.0%
13.8
2.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 54.2%
7 lb Belgian - Wheat7 lb Wheat 38 1.8 29.2%
4 lb Belgian Candi Sugar - Clear/Blond (0L)4 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 16.7%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Saaz2.5 oz Saaz Hops Pellet 3.5 Boil 60 min 11.92 71.4%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.85 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz corriander Flavor Boil 5 min.
1 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
2 oz Bitter Orange Peel Flavor Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Cincinnati - Miller Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 7 27 32 63 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.63 gal (66.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.63 gal (18.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Mash volume with grains 10.35 41.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 10.3 g | 41.2 qt) 10.67 42.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 16.63 g | 66.5 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 19.42 77.7
Equipment Profile Used: System Default
"Belgian Witbier" Witbier beer recipe by Brewer #389153. All Grain, ABV 4.96%, IBU 13.78, SRM 2.58, Fermentables: (Pilsner, Wheat, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Saaz, Hallertau Mittelfruh) Other: (corriander, Gypsum, Lactic acid, Bitter Orange Peel)
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  • Last Updated: 2024-02-14 22:07 UTC