Voeha Wit - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Voeha Wit

153 calories 15.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Sunday February 21st 2016
1.050
1.012
5.0%
18.5
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Flaked Wheat2 kg Flaked Wheat 34 3.84 45.5%
1.60 kg Belgian - Pilsner1.6 kg Pilsner 37 2.77 36.4%
400 g Belgian - Pilsner400 g Pilsner 37 2.77 9.1%
200 g Belgian - Munich200 g Munich 38 14.51 4.5%
200 g Flaked Oats200 g Flaked Oats 33 4.37 4.5%
4,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6.2 Boil 60 min 18.51 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Dried curacao peel Spice Boil 20 min.
1.50 g Chamomile Spice Boil 5 min.
15 g Coriander seeds Spice Boil 5 min.
7 g Dried curacao peel Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 250g @ 20C       CO2 Level: 3.0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Add 2g of gypsum, 1.5g table salt and 2g calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Strike temp 46C Infusion -- 43 °C 20 min
14.5 L Just add 6.5 litres of boiling water. Infusion -- 66 °C 75 min
21 L Add 6.5 litres of boiling water to mash out. Infusion -- 76 °C 10 min
9 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 8.8
Mash volume with grains 11.7
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 27.2 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Partial wort souring:

  1. Prepare 2 litres of wort from 400g of the pilsner malts three days prior brewing (marked separate on the grain bill).
  2. Boil the wort and pour into sterilised erlenmeyer flask.
  3. Let the flask to cool to +50C.
  4. Throw a generous handful of uncrushed pilsner malts into the flask.
  5. Cover the flask with sterilised aluminum foil. Seal with rubberbands.
  6. Keep the flask temperature between 40-50C for three days.
  7. Pour the soured wort into a small kettle and boil for 10 minutes.
  8. Add to the main wort when brewing.
Last Updated and Sharing
 
784
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-03-06 12:58 UTC