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whit

149 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Timo_Brews
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Tuesday August 6th 2024
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1.049
1.010
5.2%
17.0
4.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Ireks - Wheat Malt Light2.2 kg Wheat Malt Light 38 1.95 45.7%
1 kg Weyermann - Munich Type I1 kg Munich Type I 38 6 20.8%
1 kg German - Pale Ale1 kg Pale Ale 39 2.3 20.8%
300 g Corn Sugar - Dextrose300 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.2%
315 g Flaked Oats315 g Flaked Oats 33 2.2 6.5%
4.82 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Pellet 3.5 Boil 30 min 17.04 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Lactic acid Water Agt Mash 0 min.
0.50 g Ascorbic Acid Water Agt Whirlpool 0 min.
2.20 g Yeast Nutrient Other Boil 50 min.
0.50 each whirl floc Water Agt Mash 50 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Oberwil, Basellandschaft, Switzerland
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
20 L 55 °C 55 °C 10 min
20 L 66 °C 66 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.5
Mash volume with grains 19.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 14.7 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 23
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

55°C Mash in
66 °C / 152.6°F 60 min
Stand post mash for 6 minutes, then pull malt pipe.

3 liter sparge, 66 degree water.

Brought to post boil volume of 20 liters....

Post boil and pre fruit gravity is 1.049
After fruit addition it is 1.051 or so, maybe 1.052

Fermentation temp is 69 degrees.

Fruit is 1 kg of Ponthier strawberry puree (1 liter), which includes sugar, added to fermenter when I put the wort in to mix up the syrupy puree, and before yeast pitch.

1.5 liter starter culture of yeast, 279 billion yeast...for 1.03million cells per ml. (143,8 g dme in 1,5 liters of water, 1.036 sg)

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  • Last Updated: 2024-09-07 16:09 UTC