Witbier - Beer Recipe - Brewer's Friend

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Witbier

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday March 2nd 2015
1.049
1.012
4.9%
15.2
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 54.5%
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 36.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 5.5%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 3.6%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz Hallertau Hersbrucker2.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 15.18 100%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 oz Bitter Orange peel Flavor Boil 5 min.
1.25 oz Coriander Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 517 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hoegarden boiled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 11 16 53 82 80
Total RO water 21 Gal Strike temp 172*F/ 78*C
Dough in 10 gal RO /66-68*C with 8g Gypsum, 5g epsom salt, 3g pickle salt, 5g CaCl 3.5% acid malt est mash ph 5.26, goal 5.2 so possible addition of 2mL lactic

SO2:CaCL 1.5 little bitter
11 gal sparge RO water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal protien rest Infusion -- 150 °F 60 min
11 gal sacc rest Sparge -- 165 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.35 gal (69.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.35 gal (21.41 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 9.63 38.5  
Mash volume with grains 11.83 47.3  
Grain absorption losses -3.44 -13.8  
Remaining sparge water volume (equipment estimates 11.42 g | 45.7 qt) 12.06 48.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.35 g | 69.4 qt) 18 72  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 21.69 86.8
Equipment Profile Used: System Default
 
Notes

3.5 L stir plate starter provides .84 M cells/ mL/P. 360g DME needed.

Mash temp was 64C,Ph 5.15, batch sparge was ph 5.48 75C

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  • Last Updated: 2016-03-17 00:47 UTC