Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

159 calories 12 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: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Candi Syrup / Conn
Calories: 159 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Friday June 29th 2018
1.049
1.006
5.6%
20.3
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 36.4%
3 lb German - Pale Wheat3 lb Pale Wheat 39 1.5 36.4%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 12.1%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 6.1%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 3%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose 46 0.5 6.1%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.66 oz Amarillo0.66 oz Amarillo Hops Leaf/Whole 8.6 Boil 60 min 20.29 100%
0.66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g servomyces Water Agt Boil 20 min.
2.25 g wyeast nutrient Water Agt Boil 20 min.
0.50 each whirlfloc Fining Boil 20 min.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
added 7 g each gypsum, calcium chloride, and epsom salts
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Ferrulic Acid Rest Infusion -- 109 °F 20 min
Saccharification Rest Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.42 9.7  
Mash volume with grains 3.04 12.2  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 5.78 g | 23.1 qt) 6.26 25  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
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: 8.68 34.7
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Candi Syrup / Conn. All Grain, ABV 5.63%, IBU 20.29, SRM 7, Fermentables: (Pilsner, Pale Wheat, Torrified Wheat, Caramel / Crystal 80L, Acidulated Malt, Corn Sugar - Dextrose) Hops: (Amarillo) Other: (servomyces, wyeast nutrient, whirlfloc)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-07-29 03:48 UTC
  • Snapshot Created: 2018-06-29 21:34 UTC
  • Link To Parent Recipe