Wit 2016-2 - Beer Recipe - Brewer's Friend

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Wit 2016-2

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Schaez
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday March 29th 2016
1.049
1.012
4.8%
15.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 72.7%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 13.6%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 13.6%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum - GR - RNS0.3 oz Magnum - GR - RNS Hops Pellet 10.5 Boil 60 min 12.38 23.1%
1 oz Hallertau Hersbrucker - RNS1 oz Hallertau Hersbrucker - RNS Hops Pellet 4.1 Boil 5 min 3.21 76.9%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Bitter Orange Peel Spice Boil 5 min.
0.75 oz Sweet Orange Peel Spice Boil 5 min.
1 oz Coriander Spice Boil 5 min.
 
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:
1.0 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bru'n Water v.3.4 Water Adjustments
Wit

Profiles (ppm) Exist Mash Finished
Ca 45 75 75
Mg 12 10 10
Na 26 17 17
SO4 25 51 51
Cl 35 95 95
HCO3 145 -66 NA
SO4/Cl Ratio 0.5

Batch Volume 5.50 Gallons
Total Mash 9.75 Gallons
Mash Dilution 4.88 Gallons
Total Sparge 0.00 Gallons
Sparge Dilution 0.00 Gallons

Mineral Additions (gm) Mash Sparge
Gypsum . 1.5 0.0
Calcium Chloride 4.4 0.0
Epsom Salt 1.5 0.0
Mag Chloride 0.0 0.0
Canning Salt 0.0 0.0
Baking Soda 0.0 Not Recommended
Chalk . 0.0 Not Recommended
Pickling Lime 0.0 Not Recommended

Mash Acid Additions
Phosphoric 85.00 % 6.00 (ml)
0.00 (ml)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.75 gal Infusion -- 155 °F 60 min
No Sparge Temperature -- 168 °F 15 min
Starting Mash Thickness: 3.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.13 g). Reduce mash thickness to 3.31 qt/lb or increase pre-boil volume to 8 g.    
Strike water volume at mash thickness of 3.5 qt/lb 9.63 38.5  
Mash volume with grains 10.51 42  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

2016-08-13: Adjusted for BIAB, 65% efficiency, added Bru'n Water output

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  • Last Updated: 2016-08-13 15:49 UTC