WITBIER - Beer Recipe - Brewer's Friend

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WITBIER

170 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 53 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Arturo Barrera
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Sunday March 24th 2024
1.055
1.016
5.1%
14.2
3.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Dingemans - Pilsen4.5 kg Pilsen 36.8 1.7 47.9%
4.50 kg Dingemans - Wheat Malt4.5 kg Wheat Malt 38.1 1.8 47.9%
0.40 kg Unmalted Wheat0.4 kg Unmalted Wheat 36 2 4.3%
9.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Tradition (Germany)50 g Hallertau Tradition (Germany) Hops Pellet 4.4 Boil at 100 °C 60 min 14.24 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Coriander Seed Spice Boil 1 hr.
30 g Coriander Seed Spice Boil 14 min.
30 g Bitter Orange Peel Flavor Boil 1 hr.
30 g Bitter Orange Peel Flavor Boil 14 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
11.87 ml Phosphoric acid Water Agt Mash 1 hr.
39.61 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
4 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.7 bar       Temp: 1 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
AGUA PARA WITBIER
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 15 25 80 40 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.2 L Infusion 67 °C 67 °C 90 min
30 L Fly Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.8 L. Suggest reducing initial water volume to 45.4 L and adding 3.4 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 34.3
Mash volume with grains 40.5
Grain absorption losses -9.4
Remaining sparge water volume (equipment estimates 24.8 L) 29
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.8 L) 53
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 40 L) 46
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46 L) 40
Total: 63.3  
Equipment Profile Used: System Default
"WITBIER" Witbier beer recipe by Arturo Barrera. All Grain, ABV 5.12%, IBU 14.24, SRM 3.49, Fermentables: (Pilsen, Wheat Malt, Unmalted Wheat) Hops: (Hallertau Tradition (Germany)) Other: (Coriander Seed, Bitter Orange Peel, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid)
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  • Last Updated: 2024-06-28 17:57 UTC