Leo's Belgian Wit - Beer Recipe - Brewer's Friend

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Leo's Belgian Wit

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.93 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Leo Ross
Rating:
4.00 (1 Review)

Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Sunday July 28th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Vienna Malt2 kg Vienna Malt 37 3.5 42.1%
2.40 kg Weyermann - Pale Wheat2.4 kg Pale Wheat 36 2 50.5%
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 7.4%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 5.35 30%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 5.89 70%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Orange Zest Spice Boil 10 min.
15 g Coriander Seed Spice Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
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
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
28.93 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 14.9
Mash volume with grains 18
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 19.7 L) 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 34.6  
Equipment Profile Used: System Default
"Leo's Belgian Wit" Witbier beer recipe by Leo Ross. All Grain, ABV 4.54%, IBU 11.24, SRM 4.23, Fermentables: (Vienna Malt, Pale Wheat, Flaked Oats) Hops: (Hallertau Mittelfruh) Other: (Orange Zest, Coriander Seed)
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  • Public: Yup, Shared
  • Last Updated: 2024-08-16 04:27 UTC