The Wit of Riverside - Beer Recipe - Brewer's Friend

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The Wit of Riverside

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Cypress Brewing
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday April 17th 2015
1.048
1.009
5.1%
13.4
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 55.6%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 11.1%
1 lb Candi Syrup - Belgian Candi Syrup - Clear1 lb Belgian Candi Syrup - Clear 32 0 5.6%
5 lb Liquid Malt Extract - Wheat5 lb Liquid Malt Extract - Wheat 35 3 27.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Chief Hops - German Hallertau1.5 oz German Hallertau Hops Pellet 4.6 Boil 60 min 13.41 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Seed Spice Boil 10 min.
0.30 oz Grated Ginger Spice Boil 0 min.
0.50 oz Bitter Orange Peel Spice Boil 10 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Essex Municipal Water (VT, USA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 74
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Sacch Rest Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.1675 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.06 gal (48.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.06 gal (0.23 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.17 qt/lb 3.5 14  
Mash volume with grains 4.46 17.9  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 9.79 g | 39.2 qt) 9.74 38.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 12.06 g | 48.2 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 13.24 53
Equipment Profile Used: System Default
 
Notes

Attempt at cloning Blanche de Chambly

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  • Last Updated: 2015-04-23 15:38 UTC