Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.9 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Dave Carlton
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Sunday April 2nd 2017
1.052
1.013
5.1%
16.1
4.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.57 kg Belgian - Pilsner2.57 kg Pilsner 37 1.6 45.6%
2.33 kg Flaked Wheat2.33 kg Flaked Wheat 34 2 41.4%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 10.7%
0.13 kg New Zealand - Munich Malt0.13 kg Munich Malt 36.8 7.87 2.3%
5.63 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Tettnanger24 g Tettnanger Hops Pellet 4.6 Boil 60 min 16.13 100%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Orange peel Flavor Boil 5 min.
15 g Ground coriander Flavor Boil 5 min.
5 ml Irish moss Fining Boil 15 min.
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Infusion -- 66 °C 90 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 14.6
Mash volume with grains 18.4
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 16.7 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 24.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 31.4  
Equipment Profile Used: System Default
"Belgian Witbier" Witbier beer recipe by Dave Carlton. All Grain, ABV 5.12%, IBU 16.13, SRM 4.43, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Munich Malt) Hops: (Tettnanger) Other: (Orange peel, Ground coriander, Irish moss, Calcium Chloride, Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2019-01-20 04:52 UTC