WitBier Simple - Beer Recipe - Brewer's Friend

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WitBier Simple

146 calories 16.5 g 15.2 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Edilson Hipolito
Calories: 146 calories (Per 15.2oz)
Carbs: 16.5 g (Per 15.2oz)
Created: Friday May 31st 2024
1.044
1.013
4.0%
28.8
3.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 46.6%
5 lb American - Wheat5 lb Wheat 38 1.8 38.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
14 oz Vienna - DE - Vienna Malt14 oz DE - Vienna Malt 37 3.5 6.8%
12.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 16.96 33.3%
1 oz Yakima Valley Hops - Willamette1 oz Willamette Hops Pellet 5 Boil 30 min 11.85 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 7 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Grains Spice Boil 10 min.
2 oz Orange Peel Flavor Boil 10 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Tarpon Springs Pinellas Florida US
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 0 78 106 0 67
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping 148 °F 150 °F 10 min
Steeping 150 °F 152 °F 10 min
Steeping 152 °F 154 °F 15 min
Steeping 154 °F 156 °F 15 min
Steeping 156 °F 160 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.93 g | 39.7 qt) 8.36 33.4  
Mash volume with grains (equipment estimates 10.96 g | 43.9 qt) 9.39 37.6  
Grain absorption losses -1.61 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 8.36 33.4
Equipment Profile Used: System Default
 
Notes
  • Inicie a mostura com o volume total de água (34L);
  • Manter a temperatura de mostura em 65º por 90 minutos;
  • Acrescentar o lúpulo no início da fervura;
  • Acrescentar as especiarias a 10 minutos do fim da fervura;
  • Resfriar até 25º e adicionar a levedura (1g/L). Recomenda-se diluir em água fervida já resfriada;
  • Fermentar por 7 dias a 19ºC;
  • Fermentação secundária: subir 1º por dia até 24º;
  • Mostura/Clarificação 1º por 7 dias;
  • Priming 7g/L;
  • Engarrafar e deixar 15 dias descansando.
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  • Last Updated: 2024-12-21 01:36 UTC