Witbier with Chamomile - Beer Recipe - Brewer's Friend

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Witbier with Chamomile

168 calories 16.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Michael
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
URL: https://byo.com/mead/item/1647-witbier-style-profile
Created: Monday August 10th 2015
1.051
1.012
5.1%
19.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.4%
0.25 lb Canadian - Munich Light0.25 lb Munich Light 34 10 2.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10.8%
4.25 lb Flaked Wheat4.25 lb Flaked Wheat 34 2 45.9%
3.25 lb Dry Malt Extract - Pilsen3.25 lb Dry Malt Extract - Pilsen 42 2 35.1%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Domestic Hallertau0.7 oz Domestic Hallertau Hops Pellet 4.3 Boil 60 min 13.41 70%
0.30 oz Willamette0.3 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 6.02 30%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Fresh citrus zest Spice Boil 5 min.
0.40 oz Crushed coriander seed Spice Boil 5 min.
0.03 oz Dried chamomile flowers Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Vancouver, BC, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 0 1 1 4
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.03 g | 28.1 qt) 5 20  
Mash volume with grains (equipment estimates 7.03 g | 28.1 qt) 5.48 21.9  
Grain absorption losses (steeping) -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 5 20
Equipment Profile Used: System Default
 
Notes

Make a 1 L yeast starter a couple of days beforehand using the liquid yeast. Put the finished yeast starter in the fridge a few hours before brewing to let the yeast settle the the bottom. This way it's easy to decant the liquid off the top and retain the yeast before pitching.

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Gently crush the coriander with the back of a heavy spoon to expose the inside of the seeds, which gives it a fairly strong, spicy character versus whole seeds. If you have fresh chamomile, use it, otherwise, use chamomile teabags. Many chamomile teas have additional herbs and spices so only use types with just chamomile flowers. Cut open the bags and toss the flowers into the boil for the last five minutes.

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Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling. Mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold for 60. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water.

Bring to a boil, add the bittering hops, and boil for 60 minutes. Add the spices with 5 minutes left. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch yeast.

Ferment at 68 °F (20 °C). Bottle or keg per normal.

---

Result: a smooth beer with light spicy notes. The composition started out very cloudy, but has since settled into a very nice pale straw color. Goes great with an orange slice, it brings out more of the spice character.

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  • Last Updated: 2015-09-27 16:31 UTC