Belgian WIT - Beer Recipe - Brewer's Friend

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Belgian WIT

8125 calories 861.9 g 19 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Stephen Snyder - Brewmaster's Bible
Calories: 8125 calories (Per 19L)
Carbs: 861.9 g (Per 19L)
Created: Monday March 16th 2015
1.046
1.012
4.5%
17.8
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 56.6%
2 kg Torrified Wheat2 kg Torrified Wheat 36 2 37.7%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 5.7%
5.30 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 60 min 11.32 57.1%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 30 min 6.52 42.9%
35 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Orange peel Flavor Boil 2 min.
15 g Coriander Spice Boil 2 min.
10 ml Lactic Acid Other Bottling --
7 g chamomile Herb Boil 2 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 132 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tshwane, Gauteng, South Africa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 7 10 12 16 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L 54 C strike temp Infusion -- 50 °C 45 min
9.7 L Boiling Temperature -- 66 °C 90 min
6.7 L Boiling Temperature -- 72 °C 15 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 15.4
Mash volume with grains 18.9
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 22.6 L) 20.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

This recipe was taken from the Brewmaster's Bible by Stephen Snyder. It did not quite match the style in raw form and I reduced the amount of hops additions.

Use 2 packets of yeast.

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  • Last Updated: 2016-08-28 08:04 UTC