Wit-Gaarden - Beer Recipe - Brewer's Friend

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Wit-Gaarden

179 calories 18.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 50% (brew house)
Source: chuck
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday March 12th 2015
1.054
1.014
5.3%
11.9
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat 35 3 30.6%
4 lb American - White Wheat4 lb White Wheat 40 2.8 37%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 9.3%
2 lb German - Pilsner2 lb Pilsner 38 1.6 18.5%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.6%
10.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 4 Boil 30 min 4.61 12.5%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 1.8 Boil 30 min 2.07 12.5%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 4 Aroma 5 min 3.59 37.5%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 1.8 Aroma 5 min 1.61 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz bitter orange peel Flavor Mash 5 min.
0.25 oz corriander Flavor Mash 5 min.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
Wyeast Bavarian Wit 3056
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Infusion -- 155 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.35 g | 29.4 qt) 4.45 17.8  
Mash volume with grains (equipment estimates 7.35 g | 29.4 qt) 4.97 19.9  
Grain absorption losses (steeping) -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.4  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.45 17.8
Equipment Profile Used: System Default
 
Notes
  1. Bring 2.0 gallons of water to 160 degrees

  2. Allow to cool to 155 degrees and keep it there and add all the grains. Keep the grains steeping at that temp for 75 minutes.

  3. Sparge grains with 2.0 gallons of warm tap water.

  4. Add extracts and bring to boil.

  5. Once boiling, add 0.5 ounce of Saaz and 0.5 ounce of Styrian hops

  6. After 25 min of boiling add the orange peel, crushed coriander, and remain hops in a hop bag.

  7. After a total of 30 min of boiling, remove wort from heat.

  8. Cool wort in ice bath to at least 85 degrees and transfer wort to a fermenter.

  9. Top off fermenter with previously boiled and cooled water to 5.25 gallons and stir

  10. Take an O.G. reading

  11. Add yeast to fermenter and stir. Ferment for 1 week and take a S.G. When appropriate transfer to secondary.

  12. Bottle beer after 2 or 3 weeks and keep in the house around 68-70 for a week.

    *****NO MORE THAN 5.5 LBS OF GRAIN IF POSSIBLE, DUE TO HAVING A SMALL STRAINER
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  • Last Updated: 2015-03-15 07:41 UTC