Wit Base - Beer Recipe - Brewer's Friend

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Wit Base

166 calories 18.2 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: 32.79 gallons
Post Boil Size: 31 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 66% (brew house)
Source: JR
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday April 12th 2024
1.050
1.014
4.7%
10.8
4.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Orange2.5 lb Orange - (late boil kettle addition) 4.1 0 3.6%
30 lb Two Track - US - Two Track - White Wheat30 lb US - Two Track - White Wheat 36.5 2.8 43.8%
36 lb Two Track - US - Two Track - Pale36 lb US - Two Track - Pale 34.5 2.1 52.6%
68.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g Yakima Valley Hops - GR Tettnanger120 g GR Tettnanger Hops Pellet 2.1 Boil 60 min 5.6 27.3%
160 g Yakima Valley Hops - GR Tettnanger160 g GR Tettnanger Hops Pellet 2.1 Boil 5 min 1.49 36.4%
160 g Yakima Valley Hops - GR Tettnanger160 g GR Tettnanger Hops Pellet 2.1 Boil 15 min 3.7 36.4%
440 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 ml Lactic acid Water Agt Mash 0 min.
6 g Sweet Orange Peel Flavor 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) 509 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: 33.08 gal (132.33 qt). Suggest reducing initial water volume to 11.71 gal (46.84 qt) and adding 21.08 gal (84.33 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 31.68 gal (126.72 qt). Suggest reducing strike water volume to 6.72 gal (26.88 qt) and adding 19.68 gal (78.72 qt) sparge/top-off. 26.4 105.6  
Strike water volume at mash thickness of 1.6 qt/lb 26.4 105.6  
Mash volume with grains 31.68 126.7  
Grain absorption losses -8.25 -33  
Remaining sparge water volume 14.89 59.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 32.79 131.2  
Volume increase from sugar/extract (late additions) 0.29 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.58 -2.3  
Post boil Volume 31 124  
Going into fermentor 31 124  
Total: 41.29 165.2
Equipment Profile Used: System Default
"Wit Base" Witbier beer recipe by JR. All Grain, ABV 4.69%, IBU 10.79, SRM 4.59, Fermentables: (Orange, US - Two Track - White Wheat, US - Two Track - Pale) Hops: (GR Tettnanger) Other: (Lactic acid, Sweet Orange Peel)
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  • Last Updated: 2024-07-22 00:11 UTC