Kristen’s Witty Witbier - Beer Recipe - Brewer's Friend

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Kristen’s Witty Witbier

172 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday March 23rd 2024
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OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 10

1.052
1.013
5.1%
10.8
3.5
6.2
5.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Superior Pilsen (1.6 °L)5 lb Superior Pilsen (1.6 °L) 35 1.6 47.6%
5 lb Avangard - Wheat5 lb Wheat $ 0.00 / lb
$ 0.00 		38.2 2 47.6%
0.50 lb German - CaraFoam0.5 lb German - CaraFoam $ 0.00 / lb
$ 0.00 		37 1.8 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hops Direct - Tettnanger US0.5 oz Tettnanger US Hops $ 11.20 / oz
$ 5.60 		Pellet 5.7 Boil 60 min 10.76 100%
0.50 oz / $ 5.60
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Tangerine peel Flavor Boil 7 min.
0.20 oz Coriander Seed Spice Boil 4 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.82 gal Strike 156 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.08 g | 36.3 qt) 9.16 36.7  
Mash volume with grains (equipment estimates 9.92 g | 39.7 qt) 10 40  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 7.6 30.4  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.16 36.7
Equipment Profile Used: System Default
 
Notes

Used 2 oz tangerine skins that were from old dried out fruit. I ground the coriander seeds in a spice grinder.

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  • Last Updated: 2024-04-12 06:47 UTC