Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Brian Conn
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Monday June 26th 2017
1.054
1.010
5.7%
24.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pale Wheat4 lb Pale Wheat 39 1.5 40%
4 lb Belgian - Pale Ale4 lb Pale Ale 38 3.4 40%
1 lb German - Munich Light1 lb Munich Light 37 6 10%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 2.9 First Wort 0 min 6.93 32.3%
0.30 oz Amarillo0.3 oz Amarillo Hops Leaf/Whole 9.4 Boil 60 min 11.84 19.4%
0.25 oz Saaz0.25 oz Saaz Hops Leaf/Whole 2.9 Boil 25 min 1.33 16.1%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 25 min 4.14 32.3%
1.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp wyeast nutrient Other Boil 10 min.
 
Yeast
White Labs - Sweet Mead/Wine Yeast WLP720
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 278 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Infusion -- 156 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 6.24 g | 24.9 qt) 5.93 23.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

Used multiple infusions --
1) Ferulic Acid rest: 109F target (114F actual) 15 min,
2) Protein rest: 122F target (120F actual) 20 min,
3) Saccharification rest: 150 F target (145F actual) 75 min.

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  • Last Updated: 2017-07-01 18:41 UTC
  • Snapshot Created: 2017-06-26 16:14 UTC