The Witty Court Jester Belgian Witbier V 1.0 - Beer Recipe - Brewer's Friend

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The Witty Court Jester Belgian Witbier V 1.0

201 calories 19.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Based on John Palmer's Casual Wit
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday February 25th 2018
1.061
1.014
6.1%
10.8
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 68.3%
2 lb American - Wheat2 lb Wheat 38 1.8 19.5%
0.75 lb American - Munich - Dark 20L0.75 lb Munich - Dark 20L 33 20 7.3%
0.50 lb Honey0.5 lb Honey - (late boil kettle addition) 42 2 4.9%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Jesse's Porch0.4 oz Jesse's Porch Hops Leaf/Whole 10 Boil 30 min 10.81 80%
0.10 oz Jesse's Porch0.1 oz Jesse's Porch Hops Leaf/Whole 10 Aroma 0 min 20%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Orange Peel Flavor Mash 15 min.
15 g Ground Coriander Spice Mash 15 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle Corn Sugar       Amount: 178       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Added a camden tablet
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Rest Temperature -- 153 °F --
2 qt Sparge Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.95 g | 35.8 qt) 8.47 33.9  
Mash volume with grains (equipment estimates 9.73 g | 38.9 qt) 9.25 37  
Grain absorption losses -1.22 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

• Yeast was older 11/16/2017 - over 3 months old - got a discount
• Did a 1L yeast start with DME
• Did up a second 750ml DME addition
• Used the whole yeast starter
• Put the orange in the primary

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  • Last Updated: 2018-03-20 00:15 UTC