Briar’s Blackberry Belgian Wit - Beer Recipe - Brewer's Friend

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Briar’s Blackberry Belgian Wit

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.83 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rosco
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday February 23rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pilsner10 lb Pilsner 36 1.5 76.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 15.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Saaz CZ1 oz Saaz CZ Hops Pellet 3.5 Boil 60 min 12.44 33.3%
1 oz Yakima Chief Hops - Saaz CZ1 oz Saaz CZ Hops Pellet 3.5 Aroma 10 min 4.51 33.3%
1 oz Yakima Chief Hops - Saaz CZ1 oz Saaz CZ Hops Pellet 3.5 Hop Stand 0 min 2.38 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Bitter Orange Peel Flavor Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 each Servomyces Other Boil 10 min.
70 oz Blackberry pulp Flavor Primary 10 days
1 oz corriander Spice Boil 10 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
R/O water with no salt additions
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.5 26  
Mash volume with grains 7.54 30.2  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 2.49 g | 10 qt) 3.21 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.83 31.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.21 g | 24.9 qt) 5.5 22  
Total: 9.71 38.8
Equipment Profile Used: System Default
"Briar’s Blackberry Belgian Wit" Witbier beer recipe by Rosco. All Grain, ABV 5.85%, IBU 19.34, SRM 3.76, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats) Hops: (Saaz CZ) Other: (Bitter Orange Peel, Whirlfloc, Servomyces, Blackberry pulp, corriander)
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  • Last Updated: 2024-02-24 22:36 UTC