For WITe dager - Beer Recipe - Brewer's Friend

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For WITe dager

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 53 liters (ending kettle volume)
Pre Boil Size: 59 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Belgian Wit Gahr Edition, Bryggselv
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Sunday April 17th 2016
1.048
1.011
5.0%
19.8
6.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.70 kg Bestmalz - German - Pilsner5.7 kg German - Pilsner 38 1.6 44.9%
4.10 kg Bestmalz - German - Wheat Malt4.1 kg German - Wheat Malt 37 2 32.3%
1.80 kg Thomas Fawcett - Torrified Wheat1.8 kg Torrified Wheat 36 2 14.2%
1.10 kg United Kingdom - Munich1.1 kg Munich 37 14.51 8.7%
12.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g East Kent Goldings55 g East Kent Goldings Hops Pellet 5.7 Boil 60 min 15.9 33.3%
110 g Saaz110 g Saaz Hops Pellet 3.5 Boil 5 min 3.89 66.7%
165 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
13.89 ml Lactic acid Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
4 g Camomile Herb Boil 5 min.
45 g Crushed coriander seeds Spice Boil 5 min.
50 g Orange zest Flavor Boil 5 min.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 474 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 1 per 0.5l bottle       CO2 Level: 2,35 Volumes
 
Target Water Profile
Shølbryggeriets Wit
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 25 70 70 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50.8 L Temperature -- 51 °C 10 min
Temperature -- 67 °C 60 min
Temperature -- 78 °C 5 min
9.2 L Sparge -- 78 °C 10 min
9.2 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.38 L. Suggest reducing initial water volume to 45.4 L and adding 16.98 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 59.18 L. Suggest reducing initial water volume to 37.02 L and adding 13.78 L sparge/top-off. 50.8
Strike water volume at mash thickness of 4 L/kg 50.8
Mash volume with grains 59.2
Grain absorption losses -12.7
Remaining sparge water volume 21.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 62.4 L) 59
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 49.6 L) 53
Estimated amount in fermentor 53
Total: 72.6  
Equipment Profile Used: System Default
 
Notes

2 vials of yeast in 2.5 l starter.

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  • Last Updated: 2020-05-20 12:33 UTC