Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

116 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Tuesday June 5th 2018
1.038
1.009
3.8%
13.4
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Pilsen2 kg Pilsen 36 1.8 44.4%
2 kg United Kingdom - Wheat2 kg Wheat 37 2 44.4%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Saaz32 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 13.4 100%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protofloc Fining Boil 15 min.
25 g curacao bitter orange peel Flavor Boil 10 min.
25 g coriander seeds Spice Boil 10 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 164 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 5 25 75 80 100
Ca 15.0
Mg 17.0
Na 26.0
SO4 39.0
Cl 42.0
HCO3 62.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 63 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9
Mash volume with grains 12
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 26.7 L) 25.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 29
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Mash topped at 63C for 70 mins.

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  • Public: Yup, Shared
  • Last Updated: 2018-06-17 12:59 UTC