Belgian Wit TWB yeast bark - Beer Recipe - Brewer's Friend

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Belgian Wit TWB yeast bark

140 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Pete Baginski
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Sunday July 30th 2017
1.043
1.007
4.7%
6.3
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 41.7%
5.50 lb Flaked Wheat5.5 lb Flaked Wheat 34 2 45.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.2%
1 lb German - Rye1 lb Rye 38 3.5 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 6.34 20%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 0 min 40%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 0 min 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp irish moss Fining Boil 45 min.
1 tsp fermcap Water Agt Boil 1 hr.
2 each campden tab Water Agt Mash --
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Kitchener Ontario - Mannheim Water treatment plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 25 26 67 38 236
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Dough in Infusion -- 110 °F 20 min
2.25 qt step mash Infusion -- 122 °F 20 min
10.5 qt conversion Temperature -- 152 °F 45 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 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 6.59 g | 26.4 qt) 8 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.59 g | 34.4 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 11.75 47
Equipment Profile Used: System Default
"Belgian Wit TWB yeast bark" Witbier beer recipe by Pete Baginski. All Grain, ABV 4.66%, IBU 6.34, SRM 3.32, Fermentables: (Pilsner, Flaked Wheat, Rice Hulls, Rye) Hops: (Domestic Hallertau, Tettnanger) Other: (irish moss, fermcap, campden tab)
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  • Public: Yup, Shared
  • Last Updated: 2017-07-30 14:48 UTC