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belgian wit

135 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.6 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Great Egret Brewery
Calories: 135 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
URL: http://www.doorcountybeer.com/door-county-homebrewing-championships/2013-medalists/
Created: Monday May 14th 2018
1.044
1.012
4.2%
16.7
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.26 kg Belgian - Pilsner2.26 kg Pilsner 37 1.6 44.1%
2.48 kg American - Wheat2.48 kg Wheat 38 1.8 48.4%
0.11 kg Belgian - Munich0.11 kg Munich 38 6 2.1%
0.27 kg Rice Hulls0.27 kg Rice Hulls 0 0 5.3%
5.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30.10 g Tettnanger30.1 g Tettnanger Hops Pellet 4.5 Boil 60 min 15.46 66.7%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 5 min 1.19 33.3%
45.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22.74 g Coriander Seed Spice Boil 5 min.
22.74 g Fresh Orange Peel Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 205 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 L Temperature -- 50 °C 20 min
9 L Temperature -- 68 °C 45 min
17 L Sparge Temperature -- 82 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.7
Mash volume with grains 22.1
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 21.1 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 29.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

2013 Gold Medal at the Door County Home Brew Competition.



Award Winning Recipe
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  • Last Updated: 2018-06-20 09:45 UTC