Belgian Marmalade Wit - Beer Recipe - Brewer's Friend

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Belgian Marmalade Wit

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: E Hines
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Sunday February 14th 2016
1.059
1.014
5.9%
15.1
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb BE - Pale Ale10.5 lb Pale Ale 38 3.4 46.8%
10 lb Briess - Red Wheat Raw10 lb Red Wheat Raw 36.8 2 44.6%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 2.2%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 4.5%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 1.9%
22.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 3.5 Boil 60 min 12.47 50%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.66 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 oz Organic Marmalade Flavor Boil 5 min.
1.50 oz Coriander Cracked Spice Boil 1 min.
2 oz Orange Zest Flavor Secondary 5 days
0.50 oz Coriander Cracked Flavor Secondary 5 days
 
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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 4.4 12 92 68 43
Add Salts to 7.5 Gal RO only mash water, 3.5gm Gypsum, 4.5gm, Calcium Chloride, 1 gm Mag Chloride, 2gm Chalk . My RO has 12 ppm sodium so no Nacl added. Sparge with 8.5 Gal RO. Cl/So4 ratio 1.4 to 1 for soft mouthfeel.
Use Noble hops with spicy character. 10 to 20 IBU is Style. Acid malt is for mash pH and Flavor profile.
If using Wheat Malt instead of raw wheat, do usual infusion Mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 154 °F --
Starting Mash Thickness: 1.36 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.53 gal (50.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.53 gal (2.1 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.36 qt/lb 7.63 30.5  
Mash volume with grains 9.42 37.7  
Grain absorption losses -2.8 -11.2  
Remaining sparge water volume (equipment estimates 7.95 g | 31.8 qt) 7.43 29.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.53 g | 50.1 qt) 12 48  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.05 60.2
Equipment Profile Used: System Default
 
Notes

Cereal Mash: Bring 1/2 of mash water to boil. Add All crushed Wheat (note the American Wheat is Raw Red Hard Wheat) and Oats to gelatinize for 15 to 30 min. Then add gelatinized wheat and oats to main Mash, target = 154F for 45 min.
Main Mash: Using 1/2 mash water, Mash crushed barley at 122F until Cereal added then 154 for 45 minutes. Add 1 lb Rice Hulls (Critical with Cereal Mash) and stir and place into Lauter Tun. Sparge and collect 12 to 12.5 Gallons. Boil til 10.5 Gallons. Add no finings. Note Add 13oz Marmalade at 5 min and 1.5oz Crushed Coriander at 1 min. In secondary added 2 Orange Zest and 0.5oz Crushed Coriander. This beer is Fantastic. Best Wit I have ever made.

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  • Last Updated: 2022-03-09 21:04 UTC