Gin Barrel Aged Belgian Wit - Beer Recipe - Brewer's Friend

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Gin Barrel Aged Belgian Wit

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 7.7 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Saturday March 31st 2018
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Whitley Wit

by bahrc

OG: 1.052 FG: 1.012 ABV: 5.1% IBU: 17

1.062
1.015
6.2%
20.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 34.4%
4 lb American - White Wheat4 lb White Wheat 40 2.8 25%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.5%
0.50 lb Flaked Rice0.5 lb Flaked Rice 40 0.5 3.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.3%
2 lb Belgian - Pilsner2 lb Pilsner 37 1.6 12.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 20.6 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Orange Peel Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 qt Infusion -- 122 °F 15 min
22.5 qt Infusion -- 154 °F 80 min
22.5 qt mash out Infusion -- 168 °F --
kettle volume should be around 10 gal, gravity 1.039? Sparge -- 170 °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 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 6.28 g | 25.1 qt) 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.03 g | 40.1 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 7.7 30.8  
Going into fermentor 7.7 30.8  
Total: 12.25 49
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/witbier-style-profile/

Mashed at about 158, tried to mash out at 168.

Stuck mash, had to stir a lot, very cloudy, lots of grain particulates in the boil.

Pre boil gravity 1.05
OG 1.05

Barrelled on April 27th, 2018

Blended 2 gal of barrel beer with about 3 gal of fresh beer on July 23rd, 2018.

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  • Last Updated: 2022-05-08 21:58 UTC