Witbier Wit - Beer Recipe - Brewer's Friend

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Witbier Wit

140 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 9.7 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: tom.dab
Calories: 140 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Saturday May 20th 2017
11.4 °P
2.8 °P
4.6%
16.9
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg United Kingdom - Wheat2.4 kg Wheat 37 2 50%
2.40 kg United Kingdom - Pale 2-Row2.4 kg Pale 2-Row 38 2.5 50%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g saaz35 g saaz Hops Pellet 3.4 Boil 60 min 14.5 77.8%
10 g Willamette10 g Willamette Hops Pellet 5.5 Whirlpool at 90 °C 0 min 2.39 22.2%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g curacao bitter orange peel Spice Boil 10 min.
25 g coriander seeds, lightly crushed Spice Boil 10 min.
 
Yeast
Wyeast - Belgian Wheat 3942
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: glucose      
 
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
11.5 L Fly Sparge -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 21.2 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 27
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 23
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Might use Wyeast 3944

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  • Last Updated: 2018-04-28 07:41 UTC