Belgian Wit Batch II - Beer Recipe - Brewer's Friend

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Belgian Wit Batch II

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: PumpkinHill
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Saturday February 10th 2018
1.052
1.014
5.0%
16.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 53.1%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 44.2%
0.30 lb Belgian - Wheat0.3 lb Wheat 38 1.8 2.7%
11.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Fuggles0.7 oz Fuggles Hops Pellet 5 Boil 60 min 12.75 53.8%
0.30 oz Fuggles0.3 oz Fuggles Hops Pellet 5 Boil 20 min 3.31 23.1%
0.30 oz Tettnanger0.3 oz Tettnanger Hops Pellet 2 Boil 1 min 0.09 23.1%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.70 oz Coriander Spice Boil 5 min.
1 oz Bitter Orange Peel Spice Boil 5 min.
1 lb Rice Hulls Other Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.24 17  
Mash volume with grains 5.14 20.6  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume 3.93 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 4.95 g | 19.8 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.16 32.7
Equipment Profile Used: System Default
"Belgian Wit Batch II" Witbier beer recipe by PumpkinHill. All Grain, ABV 5%, IBU 16.16, SRM 3.63, Fermentables: (Pilsner, Flaked Wheat, Wheat) Hops: (Fuggles, Tettnanger) Other: (Irish Moss, Coriander, Bitter Orange Peel, Rice Hulls)
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  • Last Updated: 2018-04-15 12:07 UTC