Andy's Belgian Witbier - Beer Recipe - Brewer's Friend

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Andy's Belgian Witbier

146 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 11.4 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Andy
Hop Utilization: 90%
Calories: 146 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Thursday July 21st 2016
11.9 °P
2.9 °P
4.8%
10.8
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg German - Floor-Malted Bohemian Pilsner2.7 kg Floor-Malted Bohemian Pilsner 38 1.8 47.8%
2.30 kg Flaked Wheat2.3 kg Flaked Wheat 34 2 40.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.8%
0.15 kg German - Munich Light0.15 kg Munich Light 37 6 2.7%
5.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 7.5 Boil 15 min 7.67 50%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 7.5 Boil 5 min 3.08 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g corriander seeds Spice Boil 5 min.
40 g orange peel Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hoegaarden, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109 12 16 53 82 171
Profile: Hoegaarden, Belgium
Profile known for:

Calcium(Ca): 109.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 16.0 ppm
Sulfate(SO4): 82.0 ppm
Chloride(Cl): 53.0 ppm
biCarbonate(HCO3): 171.0 ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.4 L beta-glucane rest Infusion -- 42 °C 30 min
14.4 L starch-conversion rest Infusion -- 65 °C 60 min
14.4 L mash-out Infusion -- 78 °C 15 min
13.8 L fly sparge Fly Sparge -- 78 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17
Mash volume with grains 20.7
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 18.5 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 30.6  
Equipment Profile Used: System Default
"Andy's Belgian Witbier" Witbier beer recipe by Andy. All Grain, ABV 4.79%, IBU 10.75, SRM 3.97, Fermentables: (Floor-Malted Bohemian Pilsner, Flaked Wheat, Flaked Oats, Munich Light) Hops: (Mandarina Bavaria) Other: (corriander seeds, orange peel)
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  • Last Updated: 2016-10-19 12:49 UTC