WIT#1 - Beer Recipe - Brewer's Friend

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WIT#1

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Krister Hopen
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Wednesday January 28th 2015
1.042
1.010
4.2%
10.1
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 66.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.7%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 3.3%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 6.7%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 13.3%
0.25 kg Corn Sugar - Dextrose0.25 kg Corn Sugar - Dextrose 46 0.5 3.3%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 30 min 8.48 46.2%
15 g Saaz15 g Saaz Hops Leaf/Whole 3.5 Boil 5 min 0.7 23.1%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 5 min 0.8 23.1%
5 g Cascade5 g Cascade Hops Leaf/Whole 7 Boil 1 min 0.1 7.7%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g irish moss Fining Boil 5 min.
10 g bittert appelsinskall Spice Boil 5 min.
12 g sweet appelsinskall Flavor Boil 5 min.
10 g koriander Spice Boil 5 min.
5 g sherryeik Flavor Secondary 0 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:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2,8 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Decoction -- 65 °C 60 min
20 L add until OG 0.48, 50L. Fly Sparge -- 78 °C 15 min
20 L Infusion -- 65 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.03 L. Suggest reducing initial water volume to 45.4 L and adding 0.63 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 21.8
Mash volume with grains 26.5
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 32.3 L) 36.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 46 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 40
Going into fermentor 40
Total: 58  
Equipment Profile Used: System Default
"WIT#1" Witbier beer recipe by Krister Hopen. All Grain, ABV 4.18%, IBU 10.08, SRM 3.74, Fermentables: (Pilsner, Flaked Oats, Melanoidin, Flaked Wheat, Wheat, Corn Sugar - Dextrose) Hops: (Styrian Goldings, Saaz, Hallertau Hersbrucker, Cascade) Other: (irish moss, bittert appelsinskall, sweet appelsinskall, koriander, sherryeik)
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  • Last Updated: 2015-01-28 13:37 UTC