Witbier NHC 2024 - doubled - Beer Recipe - Brewer's Friend

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Witbier NHC 2024 - doubled

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 120 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 15.15 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Source: RxBrews
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday May 29th 2024
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 15

1.048
1.012
4.8%
17.5
4.1
5.3
63.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner $ 2.87 / lb
$ 28.70 		36.3 1.9 35%
9 lb Flaked Wheat9 lb Flaked Wheat $ 1.99 / lb
$ 17.91 		34 2 31.5%
3 lb Briess - White Wheat Raw3 lb White Wheat Raw $ 2.24 / lb
$ 6.72 		34.5 2 10.5%
2 lb Rice Hulls2 lb Rice Hulls $ 2.49 / lb
$ 4.98 		0 0 7%
1 lb German - Acidulated Malt1 lb Acidulated Malt $ 3.69 / lb
$ 3.69 		27 3.4 3.5%
0.60 lb Viking - Munich Light0.6 lb Munich Light $ 2.59 / lb
$ 1.55 		36 6 2.1%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 10.5%
28.60 lbs / $ 63.55
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 14 min 5.59 50%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.86 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
9 g Table Salt Water Agt Mash 1 hr.
2.80 g Chamomile Spice Boil 3 min.
1 oz Coriander Seed Spice Boil 3 min.
3 oz Orange Zest Spice Boil 3 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
3 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 293 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 8 50 120 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.73 gal Strike 158 °F 152 °F 60 min
8.25 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.15 gal (60.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.15 gal (12.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.01 gal (52.05 qt). Suggest reducing strike water volume to 9.71 gal (38.85 qt) and adding 1.01 gal (4.05 qt) sparge/top-off. 10.73 42.9  
Strike water volume at mash thickness of 1.5 qt/lb 10.73 42.9  
Mash volume with grains (equipment estimates 12.01 g | 48.1 qt) 13.01 52.1  
Grain absorption losses -3.58 -14.3  
Remaining sparge water volume 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 15.15 60.6  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Top off amount 1 4  
Going into fermentor 13 52  
Total: 18.98 75.9
Equipment Profile Used: System Default
 
Notes




Brew Day Notes:
Mash at 152
Mash pH: 5.35 at 60 min
batch/fly sparge at 170
added 15mL of phosphoric to bring boil down from 5.45 to 5.38
pre-boil sp gravity:1.037
boiled for ~120 min to hit 1.047


Fermentation:
Day 1: Pitch at 68. Added 1.2mL of zinc. Oxygen for 40 seconds
Day 2: 68
Day 3: 70
Day 4: 72
Day 5: 72 (test sp.grav and pH )
Day 6: 65
Day 7: 58
Day 8: 50
Day 9: 44
Day 10: Keg

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  • Last Updated: 2024-06-10 20:31 UTC