Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

169 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Saturday June 30th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 52.4%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 23.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.5%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 14.3%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 3.8 Boil 60 min 6.97 50%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 15 min 6.37 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz orange peel Flavor Boil 0 min.
0.80 oz coriander Herb Boil 0 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
2 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 487 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.4 gal Infusion -- 148 °F 60 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 7.88 31.5  
Mash volume with grains 9.56 38.2  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.58 g | 46.3 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.88 59.5
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Karl Hungus. All Grain, ABV 5.73%, IBU 13.34, SRM 3.73, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Wheat Malt) Hops: (Hallertau Mittelfruh, Cascade) Other: (orange peel, coriander)
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  • Last Updated: 2022-06-27 10:07 UTC