Very Witty V5 - Beer Recipe - Brewer's Friend

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Very Witty V5

372 calories 41.1 g 750 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 49 liters (fermentor volume)
Pre Boil Size: 60.9 liters
Post Boil Size: 53 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NattyJ
Calories: 372 calories (Per 750ml)
Carbs: 41.1 g (Per 750ml)
Created: Thursday August 15th 2024
1.053
1.015
4.9%
18.6
3.7
5.4
58.29
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg Barrett Burston - Pale Malt4.75 kg Pale Malt $ 3.00 / kg
$ 14.25 		37 2 45.9%
0.60 kg Weyermann - Vienna Malt0.6 kg Vienna Malt $ 3.42 / kg
$ 2.05 		37 3.5 5.8%
1 kg Flaked Oats1 kg Flaked Oats $ 5.00 / kg
$ 5.00 		33 2.2 9.7%
4 kg AU - Rolled Wheat4 kg Rolled Wheat $ 2.50 / kg
$ 10.00 		34 2 38.6%
10.35 kg / $ 31.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Perle50 g Perle Hops $ 0.08 / g
$ 4.00 		Pellet 6.6 Boil 60 min 17.74 62.5%
30 g Saaz30 g Saaz Hops $ 0.09 / g
$ 2.70 		Pellet 2.8 Boil 5 min 0.9 37.5%
80 g / $ 6.70
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Coriander Seed $ 0.01 / g
$ 0.30 		Spice Boil 0 min.
75 g Fresh Orange Peel $ 0.10 / g
$ 7.50 		Spice Boil 0 min.
10 g Yeast Nutrient $ 0.05 / g
$ 0.50 		Other Mash 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
9.17 ml Lactic acid Water Agt Mash 1 hr.
$ 8.30
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
2 Each
Cost:
$ 6.00 / each
$ 12.00
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 481 B cells required
$ 12.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.19 bar       Temp: 4 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 14 8 83 57 0
Based on Munich (Decarbonated). Only concern was the 40ppm Calcium so I increased this as close to 50 as possible without throwing other levels out.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.46 L Sacch Rwat Temperature 67 °C 67 °C 60 min
39.92 L Fly Sparge 76 °C 76 °C 45 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.1 L. Suggest reducing initial water volume to 45.4 L and adding 9.7 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 17.5
Mash volume with grains 21.7
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 42 L) 47.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.9
Pre boil volume (equipment estimates 55.1 L) 60.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 49 L) 53
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53 L) 49
Total: 65.3  
Equipment Profile Used: System Default
 
Notes






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  • Last Updated: 2024-08-21 21:52 UTC