3BBL belgian wit - Beer Recipe - Brewer's Friend

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3BBL belgian wit

147 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 90 gallons (fermentor volume)
Pre Boil Size: 106.41 gallons
Post Boil Size: 105.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mountjoy
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday October 14th 2024
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OG: 1.048 FG: 1.010 ABV: 5.0% IBU: 11

1.045
1.009
4.8%
12.8
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
45 lb Avangard - Wheat45 lb Wheat 38.2 2 30.4%
70 lb Avangard - Pilsner70 lb Pilsner 37.3 1.7 47.3%
5 lb Rice Hulls5 lb Rice Hulls 0 0 3.4%
3 lb German - Acidulated Malt3 lb Acidulated Malt 27 3.4 2%
10 lb German - Vienna10 lb Vienna 37 4 6.8%
10 lb Briess - Carapils Malt10 lb Carapils Malt 34.5 1.5 6.8%
5 lb Cane Sugar5 lb Cane Sugar 46 0 3.4%
148 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Yakima Valley Hops - East Kent Golding8 oz East Kent Golding Hops Pellet 5.6 Boil 60 min 9.91 33.3%
16 oz Yakima Chief Hops - Crystal16 oz Crystal Hops Leaf/Whole 2.5 Boil 10 min 2.92 66.7%
24 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
16 oz Coriander Seed Spice Whirlpool 15 min.
32 oz Sweet Orange Peel Flavor Whirlpool 15 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
180 Grams
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1335 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55.5875 gal Strike 162 °F 148 °F 60 min
73.6975 gal Sparge -- 164 °F --
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 92.4 gal (369.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 80.4 gal (321.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 63.28 gal (253.11 qt). Suggest reducing strike water volume to 0.56 gal (2.24 qt) and adding 51.28 gal (205.11 qt) sparge/top-off. 51.84 207.4  
Strike water volume at mash thickness of 1.45 qt/lb 51.84 207.4  
Mash volume with grains 63.28 253.1  
Grain absorption losses -17.88 -71.5  
Remaining sparge water volume (equipment estimates 58.32 g | 233.3 qt) 72.33 289.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 92.4 g | 369.6 qt) 106.41 425.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.9 -3.6  
Post boil Volume (equipment estimates 90 g | 360 qt) 105.25 421  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 105.25 g | 421 qt) 90 360  
Total: 124.17 496.7
Equipment Profile Used: System Default
"3BBL belgian wit" Witbier beer recipe by Mountjoy. All Grain, ABV 4.78%, IBU 12.83, SRM 3.2, Fermentables: (Wheat, Pilsner, Rice Hulls, Acidulated Malt, Vienna, Carapils Malt, Cane Sugar) Hops: (East Kent Golding, Crystal) Other: (gypsum (calcium sulfate), Calcium Chloride (anhydrous), Coriander Seed, Sweet Orange Peel)
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  • Last Updated: 2024-10-14 20:37 UTC