Witbier - Beer Recipe - Brewer's Friend

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Witbier

189 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 189 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday May 3rd 2024
1.058
1.008
6.5%
17.5
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Pilsen4 lb Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 40%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 20%
1 lb Briess - Bonlander Munich Malt 10L1 lb Bonlander Munich Malt 10L 36 10 10%
2 lb Great Western - Domestic 2-Row2 lb Domestic 2-Row 37 2 20%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Saaz1 oz Saaz Hops Pellet 3.4 Boil 60 min 17.49 66.7%
0.50 oz Yakima Valley Hops - Sabro0.5 oz Sabro Hops Pellet 15.1 Dry Hop 0 days 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 oz Coriander Seed Spice Boil 5 min.
1.50 oz Sweet Orange Peel Flavor Boil 5 min.
1 lb Peaches Flavor Secondary --
1 lb raspberries Water Agt Secondary --
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
6 gal Steeping 150 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 7.2 28.8  
Mash volume with grains 7.68 30.7  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.2 24.8  
Volume increase from sugar/extract (late additions) 0.34 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.2 28.8
Equipment Profile Used: System Default
"Witbier" Witbier beer recipe by BPo Brews. BIAB, ABV 6.51%, IBU 17.49, SRM 4.89, Fermentables: (Liquid Malt Extract - Pilsen, Flaked Wheat, Bonlander Munich Malt 10L, Domestic 2-Row, Flaked Oats) Hops: (Saaz, Sabro) Other: (Coriander Seed, Sweet Orange Peel, Peaches, raspberries)
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  • Last Updated: 2024-07-17 03:59 UTC