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Wit

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Tuesday December 26th 2017
1.053
1.011
5.5%
16.2
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.27 kg Belgian - Pilsner2.27 kg Pilsner 37 1.6 48.1%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 42.4%
0.45 kg Flaked Oats0.45 kg Flaked Oats 33 2.2 9.5%
4.72 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 4.5 Boil 60 min 16.24 80%
7 g Styrian Goldings7 g Styrian Goldings Hops Pellet 4.5 Boil 0 min 20%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Orange Zest Flavor Boil --
14 g Coriander Flavor Boil --
1.40 g Chamomile Flowers Flavor Boil --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Protein Rest Infusion -- 50 °C 30 min
Saccharification Rest Temperature -- 65 °C 60 min
Mash Out Temperature -- 76 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.5
Mash volume with grains 19.6
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.8 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Use 0.4Kg rice hulls to avoid set mash.

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  • Public: Yup, Shared
  • Last Updated: 2017-12-27 17:25 UTC