Witbier - Beer Recipe - Brewer's Friend

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Witbier

143 calories 8.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33.55 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 58% (brew house)
Hop Utilization: 91%
Calories: 143 calories (Per 330ml)
Carbs: 8.9 g (Per 330ml)
Created: Friday June 14th 2024
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OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 14

1.048
1.003
5.9%
12.7
4.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.90 kg Flaked Wheat2.9 kg Flaked Wheat 34 2 41.4%
0.60 kg German - Wheat Malt0.6 kg Wheat Malt 37 2 8.6%
2.45 kg Weyermann - Pilsner2.45 kg Pilsner 36 1.5 35%
0.70 kg Weyermann - Munich Type I0.7 kg Munich Type I 38 6 10%
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 5%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 60 min 7.08 36.4%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.44 45.5%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 20 min 2.14 18.2%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Coriander Seed Spice Boil 5 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 218.5 g       Temp: 22 °C       CO2 Level: 3 Volumes
 
Target Water Profile
marchal
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
32.1 L Strike 68 °C 67 °C 60 min
6.8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 23.1
Mash volume with grains 27.7
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 15.8 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 33.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 25
Total: 41.5  
Equipment Profile Used: System Default
 
Notes

Mash : 55° for 15' for flakes and wheat
63° for 60 min
72° for 30 min

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  • Last Updated: 2024-07-30 15:30 UTC