Witbier - Beer Recipe - Brewer's Friend

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Witbier

144 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23.78 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 144 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Monday February 19th 2024
1.044
1.009
4.5%
11.2
4.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg BA Malt - Pale Ale2.3 kg Pale Ale 38 4 60.5%
1.50 kg BA Malt - Wheat Malt1.5 kg Wheat Malt 38 2 39.5%
3.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 5 Boil at 100 °C 60 min 8.22 50%
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 10 min 2.98 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
6 g Citric acid Water Agt Mash 1 hr.
2 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale-WB06
Amount:
11 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.4 L Infusion 72 °C 63 °C 60 min
18 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.4
Mash volume with grains 13.9
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 17.1 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 23.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 28.5  
Equipment Profile Used: System Default
"Witbier" Witbier beer recipe by Francisco Catena. All Grain, ABV 4.52%, IBU 11.2, SRM 4.9, Fermentables: (Pale Ale, Wheat Malt) Hops: (Hallertau Tradition (Germany)) Other: (Chalk, Epsom Salt, Gypsum, Citric acid)
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  • Public: Yup, Shared
  • Last Updated: 2024-11-30 15:31 UTC