Fruit and Wit - Beer Recipe - Brewer's Friend

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Fruit and Wit

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO (Chris Long, PEI)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday June 17th 2018
1.053
1.013
5.3%
17.4
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 45.2%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 37.6%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.8%
4 oz Finland - Melanoid Malt4 oz Melanoid Malt 35 27 1.9%
1.50 lb Rice Hulls1.5 lb Rice Hulls 0 0 11.3%
0.50 oz American - Roasted Barley0.5 oz Roasted Barley 33 300 0.2%
13.28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 3.49 50%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 13.95 50%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Fruit (Zest) Flavor Boil 5 min.
0.75 oz Coriander Seed (crushed) Spice Boil 5 min.
1 g Gypsum Water Agt Mash 90 min.
1 g Calcium Cholride Water Agt Mash 90 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:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.34 gal Fly Sparge -- 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.98 19.9  
Mash volume with grains 6.04 24.2  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 3.93 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

7.2 oz DME in 2L yeast starter

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  • Last Updated: 2018-06-17 23:42 UTC