Belgian WitBier Version 01 - Beer Recipe - Brewer's Friend

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Belgian WitBier Version 01

167 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Tuesday August 1st 2017
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OG: 1.053 FG: 1.012 ABV: 5.3% IBU: 9

1.054
1.015
5.2%
9.1
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 35.7%
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 53.6%
0.60 kg Dry Malt Extract - Light0.6 kg Dry Malt Extract - Light 42 4 10.7%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Leaf/Whole 7.3 Boil 25 min 9.11 60%
10 g Cascade10 g Cascade Hops Leaf/Whole 7 Boil 0 min 40%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Coriander Seeds Water Agt Mash 15 min.
20 g Curacao Orange Peels Water Agt Mash 15 min.
15 g curacao orange peels Water Agt Other 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 12.1 L) 7.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 24.8 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 25.5  
Equipment Profile Used: System Default
 
Notes

Alpha Amylase 68 - 70C (Producing Sweet & Malty)
Beta Amylase 60 - 65C (Producing Dry & Crisp)
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Belgian Witbier Quick Steps.

Mash 5Kgs grain with 12.5L water at 68-69C. Collect 7.1L wort with OG at 1.08.












Lager Steps

Preheat the mash tun with 100C boil water.
Mash all at 67C for 90 minutes. Squeeze hard to get all the wort out.
Collect total wort of 21.6L with OG 1.040 at 55.5C. Equal to OG 1.051 @ 20C. Efficiency is 80%.

Add up to 24.5L and boil to 23.5L.

Final 16L only get into fermentation barrel. Use (10g + 7g ) 17g bohemian lager yeast M84 from Mangrove Jacks.

Rehydrate at 24C, cold down to 20C and add into wort (20C). Quickly cold down the fermentation barrel to 12C within 5 hours.

M84 Lager yeast starts really slow. After 36 hours only sees some thin krausen on top. No bubble at airlock yet.

Bubble activity is slow compare with ale yeast.

Primary Ferment at 12C - 12 days
13rd day - 14C
14th day - 18C
15th day - Stir the fermentor to gather the yeast in center.
15th - 24th day - 18C
17th day sample - 1.016 Gravity at 20C.


25th Day - 18C
26th Day - 14C
27th Day - 10C
28th Day - 6C
29th Day - 2C
30th - 34th Day - 2C

35th Day - Add yeast and bottle.
After bottle keep at 20C for 2 weeks. Then keep at 2C for 4 weeks.

Set CO2 volume to 2.4, 15.3L, 12 Celsius, use 78.5g table sugar.

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  • Last Updated: 2019-12-01 05:22 UTC