Pit Wit - Beer Recipe - Brewer's Friend

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Pit Wit

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Snoring Dog
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Thursday May 12th 2016
1.057
1.014
5.7%
9.2
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 45.5%
5 lb American - Pilsner5 lb Pilsner 37 1.8 45.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.5%
0.25 lb American - Munich - Light 10L0.25 lb Munich - Light 10L 33 10 2.3%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 90 min 9.22 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Coriander (crushed) Spice Boil 5 min.
1 oz Orange zest 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:
0.5 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced CO2       CO2 Level: 2.5 - 3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 122 °F 15 min
Infusion -- 130 °F 5 min
Infusion -- 138 °F 5 min
Infusion -- 146 °F 5 min
Infusion -- 154 °F 60 min
Mashout Infusion -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.46 g | 21.8 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Pitch the yeast at 68 °F (20 °C) and hold the temperature steady for the first two-thirds of fermentation. This moderate temperature keeps the esters and phenols from getting out of hand. As the fermentation slows, slowly raise the temperature to 72 °F (22 °C) over the last couple days, which increases the activity of any still-active yeast cells and helps ensure complete attenuation. This is important to a crisp finish to the beer. (byo.com)

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  • Last Updated: 2016-05-15 14:09 UTC