Wit or Witout - Beer Recipe - Brewer's Friend

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Wit or Witout

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Mead
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike Dixon
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday January 6th 2016
1.056
1.014
5.4%
20.2
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 47.6%
5 lb Belgian - Unmalted Wheat5 lb Unmalted Wheat 36 2 47.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Saaz1.25 oz Saaz Hops Pellet 3.5 Boil 60 min 18.69 71.4%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.49 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Coriander (processed in electric coffee grinder) Spice Boil 5 min.
0.50 oz Sweet Orange Peel (processed in electric coffee grinder) Flavor Boil 5 min.
0.50 oz Bitter Orange Peel (processed in electric coffee grinder) Flavor Boil 5 min.
15 each Black Peppercorns (processed in electric coffee grinder) Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Gelatinize raw wheat (only) by boiling for 15 min, then mash: -- -- 212 °F 15 min
-- -- 104 °F 10 min
-- -- 122 °F 30 min
-- -- 153 °F 60 min
-- -- 170 °F 10 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 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Wit or Witout

by Mike Dixon
1st place TRUB 2002
http://carboyclub.com/recipes/wit3.htm


Belgian Witbier - 5 gallons

5 lb. Belgian pale malt<br />
5 lb. Raw wheat<br />


Gelatinize raw wheat by boiling for 15 min then

104° F 10 min<br />
122° F 30 min<br />
153° F 60 min<br />
170° F 10 min<br />



1.25 oz. Saaz (4% AA, 60 min.)<br />
0.5 oz. Saaz (4% AA, 5 min.)<br />


5 min before end of boil add spices processed in electric coffee grinder

0.75 oz Coriander<br />
0.5 oz Sweet Orange Peel<br />
0.5 oz Bitter Orange Peel<br />
15 black peppercorns<br />


Wyeast 3944
Ferment at 68° F

OG 1.051
FG 1.010
IBU 21

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  • Last Updated: 2017-01-29 16:12 UTC