Witbier - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Witbier

172 calories 17.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday February 5th 2016
1.052
1.013
5.2%
17.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 46.8%
9 lb Flaked Wheat9 lb Flaked Wheat 34 2 38.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.3%
8 oz Belgian - Munich8 oz Munich 38 6 2.1%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.20 oz Domestic Hallertau2.2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 17.6 100%
2.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz fresh citrus zest Spice Boil 5 min.
20 g crushed coriander seed Spice Boil 5 min.
2 g dry chamomile flowers Spice Boil 5 min.
1 tsp yeast nutrient Water Agt Boil 10 min.
6 g gypsum Water Agt Mash --
3 g table salt Water Agt Mash --
8 g calcium chloride Water Agt Mash --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
First step Temperature -- 122 °F 15 min
Second step Temperature -- 154 °F 60 min
Mashout Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.33 gal (49.33 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.33 gal (1.33 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.81 35.3  
Mash volume with grains 10.69 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 6.71 g | 26.8 qt) 6.88 27.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.33 g | 49.3 qt) 12.5 50  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.69 62.8
Equipment Profile Used: System Default
 
Notes

Make a 2 liter starter using 7.2oz DME.

Last Updated and Sharing
 
858
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-02-06 00:57 UTC
  • Snapshot Created: 2016-02-05 23:44 UTC