Wit Base - Beer Recipe - Brewer's Friend

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Wit Base

152 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 31 gallons (fermentor volume)
Pre Boil Size: 32.71 gallons
Post Boil Size: 31 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 66% (brew house)
Source: JR
Calories: 152 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday April 12th 2024
1.046
1.013
4.3%
9.6
4.3
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Orange2.5 lb Orange - (late boil kettle addition) 4.1 0 4%
30 lb Two Track - US - Two Track - White Wheat30 lb US - Two Track - White Wheat 36.5 2.8 48%
30 lb Two Track - US - Two Track - Pale30 lb US - Two Track - Pale 34.5 2.1 48%
62.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Yakima Valley Hops - GR Tettnanger100 g GR Tettnanger Hops Pellet 2.1 Boil 60 min 4.84 26.3%
140 g Yakima Valley Hops - GR Tettnanger140 g GR Tettnanger Hops Pellet 2.1 Boil 5 min 1.35 36.8%
140 g Yakima Valley Hops - GR Tettnanger140 g GR Tettnanger Hops Pellet 2.1 Boil 15 min 3.36 36.8%
380 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 ml Lactic acid Water Agt Mash 0 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 g Gypsum Water Agt Mash 0 min.
6 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
70 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.1 psi       Temp: 34 °F       CO2 Level: 3 Volumes
 
Target Water Profile
city
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
27.2 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 33 gal (132.01 qt). Suggest reducing initial water volume to 11.71 gal (46.84 qt) and adding 21 gal (84.01 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 28.8 gal (115.2 qt). Suggest reducing strike water volume to 7.2 gal (28.8 qt) and adding 16.8 gal (67.2 qt) sparge/top-off. 24 96  
Strike water volume at mash thickness of 1.6 qt/lb 24 96  
Mash volume with grains 28.8 115.2  
Grain absorption losses -7.5 -30  
Remaining sparge water volume 16.46 65.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 32.71 130.8  
Volume increase from sugar/extract (late additions) 0.29 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.5 -2  
Post boil Volume 31 124  
Going into fermentor 31 124  
Total: 40.46 161.8
Equipment Profile Used: System Default
"Wit Base" Witbier beer recipe by JR. All Grain, ABV 4.28%, IBU 9.55, SRM 4.34, Fermentables: (Orange, US - Two Track - White Wheat, US - Two Track - Pale) Hops: (GR Tettnanger) Other: (Lactic acid, Calcium Chloride (dihydrate), Gypsum, Epsom Salt)
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  • Last Updated: 2025-02-23 19:09 UTC