Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 60% (brew house)
Source: BYO/Jamil Zainasheff
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Thursday May 11th 2017
1.051
1.013
4.9%
19.9
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb American - Pilsner3.25 lb Pilsner 37 1.8 45.2%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 41.7%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 10.4%
3 oz Belgian - Munich3 oz Munich 38 6 2.6%
7.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Hersbrucker18 g Hallertau Hersbrucker Hops Pellet 4 Boil 90 min 19.89 100%
18 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Fresh orange zest Flavor Boil 5 min.
0.25 oz Crushed coriander Spice Boil 5 min.
1 g Dried chamomile flowers Herb Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 2.1 oz/gal       CO2 Level: 2.5-3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.8 gal Strike @ 134 deg Temperature -- 122 °F 15 min
1.2 gal Strike @ boiling Temperature -- 154 °F 75 min
2 gal Strike @ 200 deg Sparge -- 168 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 1.8 7.2  
Mash volume with grains 2.37 9.5  
Grain absorption losses -0.9 -3.6  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.27 g | 21.1 qt) 4.5 18  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.65 22.6
Equipment Profile Used: System Default
"Belgian Witbier" Witbier beer recipe by BYO/Jamil Zainasheff. All Grain, ABV 4.92%, IBU 19.89, SRM 4.42, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Munich) Hops: (Hallertau Hersbrucker) Other: (Fresh orange zest, Crushed coriander , Dried chamomile flowers)
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  • Last Updated: 2017-05-11 13:07 UTC