VicBrew 2024 - Belgian Wit - Beer Recipe - Brewer's Friend

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VicBrew 2024 - Belgian Wit

149 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27.4 liters
Post Boil Size: 24.9 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Sean Dawson
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Saturday July 27th 2024
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1.049
1.010
5.0%
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3.5
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32.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg New Zealand - Wheat Malt2.5 kg Wheat Malt $ 5.00 / kg
$ 12.50 		35.4 2.13 46.9%
2.83 kg Malteurop - Pilsen Malt2.83 kg Pilsen Malt $ 2.60 / kg
$ 7.36 		37.44 1.7 53.1%
5.33 kg / $ 19.86
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Yakima Valley Hops - Magnum8 g Magnum Hops $ 0.10 / g
$ 0.80 		Pellet 8 Boil 60 min 7.13 12.7%
25 g Yakima Valley Hops - Hallertau (Mittelfruh)25 g Hallertau (Mittelfruh) Hops $ 0.10 / g
$ 2.50 		Pellet 3.6 Boil 30 min 7.7 39.7%
15 g Yakima Valley Hops - Hallertau (Mittelfruh)15 g Hallertau (Mittelfruh) Hops $ 0.10 / g
$ 1.50 		Pellet 3.6 Boil 5 min 1.2 23.8%
15 g Astra15 g Astra Hops $ 0.08 / g
$ 1.20 		Pellet 9 Whirlpool at 60 °C 20 min 23.8%
63 g / $ 6.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Benzyme AT - Glucoamylase / 989 Milliliters Fining Mash 1 hr.
2.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.75 g Gypsum Water Agt Mash 1 hr.
2.90 ml Phosphoric acid Water Agt Mash 1 hr.
0.20 g Sodium metabisulfite / 0.47985 Kilograms Other Mash 1 hr.
1 g Cinnamon Spice Mash 15 min.
1 g Brewtan B / 0.0775 Kilograms Fining Boil 15 min.
6 g Coriander Seed Spice Boil 15 min.
40 g Grapefruit Peel Flavor Boil 15 min.
1 each Whirlfloc / 15.5 Each Fining Boil 10 min.
0.10 g Servomyces / 8.9 Grams Water Agt Boil 5 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
$ 7.00 / each
$ 7.00
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 7.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Yellow Balanced (Brun' Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike -- 67 °C 60 min
9 L Batch Sparge 75 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16
Mash volume with grains 19.5
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 20.3 L) 17.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 27.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24.1 L) 24.9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.8 L) 24
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

A split batch in that about half will be put into champagne bottles and conditioned with Brett BR-8

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  • Last Updated: 2025-02-15 03:34 UTC