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base wit

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 1.2 gallons (fermentor volume)
Pre Boil Size: 1.9 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 50% (brew house)
Source: snagiec
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Monday February 2nd 2015
1.048
1.011
4.8%
20.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Belgian - Pilsner1.5 lb Pilsner 37 1.6 44.1%
1.40 lb Flaked Wheat1.4 lb Flaked Wheat 34 2 41.2%
4.50 oz Flaked Oats4.5 oz Flaked Oats 33 2.2 8.3%
2.30 oz Rice Hulls2.3 oz Rice Hulls 0 0 4.2%
1.20 oz American - Munich - Light 10L1.2 oz Munich - Light 10L 33 10 2.2%
54.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Mount Hood0.1 oz Mount Hood Hops Pellet 3.4 Boil 60 min 6.43 20%
0.10 oz Mount Hood0.1 oz Mount Hood Hops Pellet 3.4 Boil 45 min 5.9 20%
0.20 oz Amarillo0.2 oz Amarillo Hops Pellet 8.4 Boil 5 min 6.34 40%
0.10 oz Mount Hood0.1 oz Mount Hood Hops Pellet 3.4 Boil 5 min 1.28 20%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g fresh citrus zest Spice Boil 5 min.
2 g crushed corriander seed Spice Boil 5 min.
0.10 g chamomile flower Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt Sparge -- 122 °F 15 min
5 qt Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.28 5.1  
Mash volume with grains 1.55 6.2  
Grain absorption losses -0.43 -1.7  
Remaining sparge water volume (equipment estimates 2.87 g | 11.5 qt) 1.3 5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.47 g | 13.9 qt) 1.9 7.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.2 4.8  
Going into fermentor 1.2 4.8  
Total: 2.58 10.3
Equipment Profile Used: System Default
"base wit" Witbier beer recipe by snagiec. All Grain, ABV 4.77%, IBU 19.95, SRM 4.79, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Rice Hulls, Munich - Light 10L) Hops: (Mount Hood, Amarillo) Other: (fresh citrus zest, crushed corriander seed, chamomile flower)
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  • Public: Yup, Shared
  • Last Updated: 2015-02-02 18:09 UTC