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wit

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 5.25 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Saturday May 21st 2016
1.049
1.011
5.0%
22.2
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb American - Pale 2-Row3.75 lb Pale 2-Row 37 1.8 55.6%
2 lb Belgian - Pilsner2 lb Pilsner 37 1.6 29.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 14.8%
6.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 22.19 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Spice Boil 10 min.
0.50 oz Orange Peel Spice Boil 1 min.
0.50 oz Chamomile Spice Boil 1 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:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Infusion -- 125 °F 20 min
5.25 gal Infusion -- 150 °F 60 min
5.25 qt Infusion -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 6.34 25.4  
Mash volume with grains 6.88 27.5  
Grain absorption losses -0.84 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.04 g | 20.2 qt) 5.25 21  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 3.71 g | 14.9 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 6.34 25.4
Equipment Profile Used: System Default
"wit" Witbier beer recipe by Brewer #59034. BIAB, ABV 5.04%, IBU 22.19, SRM 3.5, Fermentables: (Pale 2-Row, Pilsner, Flaked Oats) Hops: (Saaz) Other: (Coriander, Orange Peel, Chamomile)
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  • Last Updated: 2017-02-10 02:00 UTC