Wit Bier - Beer Recipe - Brewer's Friend

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Wit Bier

182 calories 19.8 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: 13 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Friday February 23rd 2018
1.055
1.015
5.2%
19.4
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Bohemian Pilsner11 lb Bohemian Pilsner 38 1.9 45.4%
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 41.2%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 2.1%
2.75 lb Flaked Oats2.75 lb Flaked Oats 33 2.2 11.3%
24.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 19.42 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Fresh Citrus Zest Flavor Boil 5 min.
1.50 oz Crushed Corriander Spice Boil 5 min.
0.07 oz Dry Chamomile Herb Boil 5 min.
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 283 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 1 4 77 65 0
Mash Salts - 5gm Gypsum, 3.5 Cal Ch, 1.6 ml of 88 phosphoric acid

HLT salts - 9gm Gyp, 6.3 Ca Ch, 2.3ml of 88 phosphoric acid

NOTE: Redo water profile reduce the gyp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 qt Temperature -- 122 °F 15 min
40 qt Temperature -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.36 gal (53.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.36 gal (5.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.09 36.4  
Mash volume with grains 11.03 44.1  
Grain absorption losses -3.03 -12.1  
Remaining sparge water volume (equipment estimates 7.55 g | 30.2 qt) 7.19 28.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.36 g | 53.5 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.28 65.1
Equipment Profile Used: System Default
"Wit Bier" Witbier beer recipe by Jamil. All Grain, ABV 5.24%, IBU 19.42, SRM 4.21, Fermentables: (Bohemian Pilsner, Flaked Wheat, Munich Light, Flaked Oats) Hops: (Hallertau Hersbrucker) Other: (Fresh Citrus Zest, Crushed Corriander, Dry Chamomile)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-04-14 17:36 UTC