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Wittebrew

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Brewing Classic Styles
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday April 26th 2013
1.055
1.013
5.5%
19.5
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 41.8%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 41.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.2%
1.20 lb Flaked Oats1.2 lb Flaked Oats 33 2.2 10%
0.25 lb Belgian - Munich0.25 lb Munich 38 6 2.1%
11.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Domestic Hallertau1.2 oz Domestic Hallertau Hops Pellet 4 Boil 60 min 19.5 100%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Full Orange Zested Spice Boil 0 min.
0.50 oz Crushed Coriander Seed Spice Boil 0 min.
0.03 oz Dry Camomile Flowers Spice Boil 0 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Fly Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.23 20.9  
Mash volume with grains 6.18 24.7  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 3.26 g | 13 qt) 4.02 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.2 20.8  
Going into fermentor 5.2 20.8  
Total: 9.24 37
Equipment Profile Used: System Default
 
Notes

>>>BATCH 1<<<
4-28-13: OG 1.063.
5-22-13: Longest fermentation since I started brewing. 3 weeks solid. FG is 1.008. So, ABV 7.2%
>>>BATCH 2<<<
8-25-13: 71% BHE. OG: 1.06 @ 5 gallons. Going to rack onto peaches. I boiled for about 15min before starting the 1hr timer. For some stupid reason. Now I'm exactly at 5gal with 1lt starter added. Note to self: If you have about 6 gallons at flameout, that's GOOD.

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  • Last Updated: 2013-08-25 21:12 UTC