Belgian WIT - Beer Recipe - Brewer's Friend

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Belgian WIT

8645 calories 886.7 g 19 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Stephen Snyder - Brewmaster's Bible
Calories: 8645 calories (Per 19L)
Carbs: 886.7 g (Per 19L)
Created: Saturday April 2nd 2016
1.049
1.012
4.8%
17.6
3.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg US - Pale 2-Row3 kg Pale 2-Row 37 1.8 51.7%
2.50 kg Flaked Wheat2.5 kg Flaked Wheat 34 2 43.1%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 5.2%
5.80 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 60 min 11.14 57.1%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 30 min 6.42 42.9%
35 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Irish Moss Fining Boil 15 min.
10 g Orange peel Flavor Boil 2 min.
20 g Coriander Spice Boil 2 min.
2 g Cardamom Spice Boil 2 min.
8 ml Lactic acid Other Bottling 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Oasis Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 7 10 12 16 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L 54 C strike temp Infusion -- 50 °C 45 min
9.7 L Boiling Temperature -- 66 °C 90 min
6.7 L Boiling Temperature -- 72 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 21 L) 19.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

This recipe was taken from the Brewmaster's Bible by Stephen Snyder. It did not quite match the style in raw form and I reduced the amount of hops additions to bring estimated IBU down from about 28.

Found that the mash works better if I heat water to 54 Deg C in the masher. Wait until the HLT boils then add the grains to the water in the masher. Add boiling water afterwards for temperature adjustments. Much more controllable than trying to heat HLT to boiling while mashing at the first 50 deg step.

This is a beer that I sit and crave while at work. Delicious!

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  • Last Updated: 2022-08-13 10:01 UTC
  • Snapshot Created: 2016-04-02 09:57 UTC
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