BYO Wit - Beer Recipe - Brewer's Friend

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BYO Wit

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday June 17th 2017
1.050
1.012
5.0%
14.2
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 45.5%
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 45.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 14.16 100%
1 oz / $ 0.00
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 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
Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 3.99 16  
Mash volume with grains 4.87 19.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
"BYO Wit" Witbier beer recipe by Brewer #99677. All Grain, ABV 4.97%, IBU 14.16, SRM 3.83, Fermentables: (Flaked Wheat, Bohemian Pilsner, Flaked Oats) Hops: (Hallertau Hersbrucker)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-06-17 17:23 UTC