Jon's Belgian Wit - Beer Recipe - Brewer's Friend

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Jon's Belgian Wit

138 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jon
Calories: 138 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Sunday November 26th 2017
1.046
1.006
5.2%
9.5
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.27 kg United Kingdom - Lager2.27 kg Lager 38 1.4 49.7%
900 g Flaked Wheat900 g Flaked Wheat 34 2 19.7%
500 g Flaked Oats500 g Flaked Oats 33 2.2 10.9%
900 g American - White Wheat900 g White Wheat 40 2.8 19.7%
4,570 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops Pellet 2 Boil 60 min 6.93 50%
28 g Saaz28 g Saaz Hops Pellet 2 Boil 10 min 2.51 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Cracked Coriander Herb Boil 5 min.
6 g Chamomile Tea Herb Boil 5 min.
1 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirflock Fining Other 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 15.7
Mash volume with grains 18.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 21.6 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 34  
Equipment Profile Used: System Default
 
Notes

39.7L Water

Strike Water Volume: 15.7L
Strike Water Temp: 70.9c
Mash Temp: 65.5c

Add 3.25L to mash after 90 mins

1st Sparge 18.95L

Add 18.95L & 2nd Sparge

Estimated boil volume: 28.5L

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  • Public: Yup, Shared
  • Last Updated: 2017-12-04 10:03 UTC