2016/02/22 Wits End Witbier - Beer Recipe - Brewer's Friend

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2016/02/22 Wits End Witbier

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bass Line Brewing
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday February 18th 2016
1.050
1.011
5.1%
19.9
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 46.5%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 2.3%
9 lb Flaked Wheat9 lb Flaked Wheat 34 2 41.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.2 Boil 60 min 11.81 69.9%
0.56 oz Hallertau Mittelfruh0.56 oz Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 3.1 19.6%
0.30 oz Perle0.3 oz Perle Hops Pellet 9 Boil 60 min 4.98 10.5%
2.86 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Bitter Orange Peel Spice Boil --
1 oz Coriander Seed Spice Boil --
0.10 oz Chamomile Spice Boil --
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.25 qt Infusion -- 124 °F 15 min
32.25 qt Infusion -- 154 °F 60 min
32.25 qt Infusion -- 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: 13.36 gal (53.43 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.36 gal (5.43 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.06 32.3  
Mash volume with grains 9.78 39.1  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 8.23 g | 32.9 qt) 7.88 31.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.36 g | 53.4 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.94 63.8
Equipment Profile Used: System Default
 
Notes

Strike water as always, is mash water needed plus the 2g. of underlayment. Make sure to use the full volume of water when calculating the strike temp!!

Made starter from 3000ml of spring water and .75lb. of DME.

Mashed in OK - shooting for 122, got 124. Other targets good. Sparged for 90 minutes - no stickies, no problems!!

First runnings - 1.063
Last runnings - 1.010
Preboil gravity - 1.041

Boiled 90 minutes and added spices to wort before whirlpool - let sit 10 minutes. Added 3 qts. to bring OG to 1.050. Cooled and into the fermenter - 66 degrees! Collected 11+ g. Pitched yeast immediately and into the fridge at 68. Activity apparent after 16 hours. Kept at 68 for 3 days, up to 70 for one and up to 72 for another. Gravity then at 1.011. Crashed.

Into kegs after another week - tasted fantastic - very wit-like! This one went Very fast. Very refreshing - great daytime summer beer. But near the end it had lost its cloudiness and a little of the good spice flavorings. Drink this one fresh!

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  • Last Updated: 2016-05-24 04:55 UTC