Witbier BCC - Beer Recipe - Brewer's Friend

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Witbier BCC

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday February 16th 2016
1.052
1.013
5.1%
14.4
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 44.1%
5.50 lb Flaked Wheat5.5 lb Flaked Wheat 34 2 40.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11%
0.20 lb Belgian - Munich0.2 lb Munich 38 6 1.5%
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 2.9%
13.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.2 Boil 60 min 14.36 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz orange zest Flavor Boil 5 min.
15 g coriander Spice Boil 5 min.
0.50 g grains of paradise 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:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.6 qt @ 137 F Infusion -- 125 °F 15 min
7.3 qt @ BOILING Infusion -- 152 °F 45 min
6.5 qt @ BOILING Infusion -- 165 °F 10 min
18.5 qt Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.4 13.6  
Mash volume with grains 4.49 18  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 7.86 g | 31.4 qt) 7.8 31.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.31 g | 37.2 qt) 9.25 37  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 11.2 44.8
Equipment Profile Used: System Default
"Witbier BCC" Witbier beer recipe by Mike Shea. All Grain, ABV 5.12%, IBU 14.36, SRM 3.71, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Munich, Acidulated Malt) Hops: (Hallertau Mittelfruh) Other: (orange zest, coriander, grains of paradise)
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  • Last Updated: 2016-05-05 17:23 UTC