Witbier - Beer Recipe - Brewer's Friend

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Witbier

143 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 203 liters (fermentor volume)
Pre Boil Size: 209.4 liters
Post Boil Size: 203.41 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Friday April 6th 2018
1.047
1.010
4.8%
17.7
3.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 kg BA Malt - Pilsen23 kg Pilsen 37 2 63.9%
11 kg BA Malt - Wheat Malt11 kg Wheat Malt 38 2 30.6%
2 kg Grain Millers - Flaked Oats2 kg Flaked Oats 34.6 1.5 5.6%
36 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Hallertau Tradition (Germany)200 g Hallertau Tradition (Germany) Hops Pellet 5 Boil at 90 °C 20 min 7.89 50%
200 g Centennial200 g Centennial Hops Pellet 10 Hop Stand at 22 °C 40 min 9.85 50%
400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
8 g Citric acid Water Agt Mash 1 hr.
 
Yeast
AEB - Fermoale AY4
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 1185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 0 0 50 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
144 L Infusion 72 °C 67 °C 90 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 29 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 212.96 L. Suggest reducing initial water volume to 45.4 L and adding 167.56 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 167.76 L. Suggest reducing strike water volume to 21.64 L and adding 122.36 L sparge/top-off. 144
Strike water volume at mash thickness of 4 L/kg 144
Mash volume with grains (equipment estimates 167.2 L) 167.8
Grain absorption losses -36
Remaining sparge water volume (equipment estimates 105.9 L) 102.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 213 L) 209.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 203.4
Hops absorption losses (whirlpool, hop stand) -1
Top off amount 0.6
Going into fermentor 203
Total: 246.3  
Equipment Profile Used: System Default
"Witbier" Witbier beer recipe by dieger. All Grain, ABV 4.78%, IBU 17.74, SRM 3.11, Fermentables: (Pilsen, Wheat Malt, Flaked Oats) Hops: (Hallertau Tradition (Germany), Centennial) Other: (Calcium Chloride (dihydrate), Gypsum, Citric acid)
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  • Last Updated: 2021-02-13 00:10 UTC