Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Candi Syrup - Conn Mods
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
URL: http://www.doorcountybeer.com/door-county-homebrewing-championships/2013-medalists/
Created: Sunday February 18th 2018
1.051
1.010
5.5%
15.6
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pale Ale8 lb Pale Ale 38 3.4 37.6%
7 lb German - Wheat Malt7 lb Wheat Malt 37 2 32.9%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 9.4%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 4.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.7%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 4.7%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) 32 0 4.7%
0.25 lb Belgian Candi Sugar - Clear/Blond (0L)0.25 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 1.2%
21.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Amarillo1.25 oz Amarillo Hops Leaf/Whole 8.6 Boil 60 min 13.46 55.6%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2 Boil 30 min 2.12 44.4%
2.25 oz / $ 0.00
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hogaarden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 12 17 49 88 8
Cut tap water with RO water 3 to 1.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Temperature -- 109 °F 20 min
9 qt Temperature -- 154 °F 45 min
17 qt Sparge Temperature -- 180 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.33 gal (53.34 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.33 gal (5.34 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Mash volume with grains 10.35 41.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 7.23 g | 28.9 qt) 1.39 5.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 13.33 g | 53.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 10.14 40.6
Equipment Profile Used: System Default
 
Notes

2013 Gold Medal at the Door County Home Brew Competition.



Award Winning Recipe
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-02-20 03:39 UTC
  • Snapshot Created: 2018-02-18 04:10 UTC
  • Link To Parent Recipe