St Bernardus Zon Wit Hybrid - Beer Recipe - Brewer's Friend

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St Bernardus Zon Wit Hybrid

181 calories 18.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Saturday November 4th 2017
1.055
1.013
5.6%
17.6
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat 42 3 31.6%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 31.6%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 10.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 10.5%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 20 min 8.95 33.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 20 min 7.58 33.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Aroma 2 min 1.06 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 oz Coriander Spice Boil 2 min.
0.50 oz Orange Peel Flavor Boil 2 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Charcoal filtered high sierra mountain water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal For grains Infusion -- 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.12 g | 28.5 qt) 2.76 11.1  
Mash volume with grains (equipment estimates 7.12 g | 28.5 qt) 2.96 11.9  
Grain absorption losses (steeping) -0.31 -1.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 7.36 g | 29.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5.8 23.2  
Going into fermentor 5.8 23.2  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.76 11.1
Equipment Profile Used: System Default
 
Notes

See exact ingredients in photo
Belgian Abby Malt (Castle Malting) milled in mazer coffee grinder (very messy) and then flour sifted out.

Coriander and Orange stepped at ~190F
"Steeping grains" mashed in separate pot and then sparged in main brew pot.

Starter created from ~1L of wort (without the Candi Syrup) using half the starter from prior night after quick cold crash. The other half of the starter will be used during bottling. Stirrer plate used.

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  • Last Updated: 2017-11-05 22:44 UTC