Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Lee Robinson
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Monday March 9th 2015
1.047
1.012
4.6%
13.5
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 44.4%
4 lb American - White Wheat4 lb White Wheat 40 2.8 44.4%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 60 min 13.45 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Orange Peel Spice Boil 5 min.
0.75 oz Coriander Spice Boil 5 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Initial Mash Temperature -- 150 °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 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Lee Robinson. All Grain, ABV 4.58%, IBU 13.45, SRM 3.73, Fermentables: (Pale 2-Row, White Wheat, Red Wheat) Hops: (Willamette) Other: (Orange Peel, Coriander)
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  • Public: Yup, Shared
  • Last Updated: 2015-03-11 19:02 UTC