Belgian Wit cw - Beer Recipe - Brewer's Friend

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Belgian Wit cw

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 26.2 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: cwent
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Sunday August 12th 2018
1.060
1.015
6.0%
14.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Belgian - Pilsner2.6 kg Pilsner 37 1.6 38.9%
2.30 kg Flaked Wheat2.3 kg Flaked Wheat 34 2 34.4%
0.80 kg German - Wheat Malt0.8 kg Wheat Malt 37 2 12%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.5%
0.30 kg German - Caramel Pils0.3 kg Caramel Pils 35 2.4 4.5%
0.19 kg Corn Sugar - Dextrose0.191 kg Corn Sugar - Dextrose 46 0.5 2.9%
6.69 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 10.81 50%
20 g Saaz20 g Saaz Hops Pellet 4 Boil 15 min 3.97 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g coriander Herb Boil 5 min.
25 g fresh mandarin peel Flavor Boil 5 min.
7.20 g Calcium Chloride Water Agt Mash 1 hr.
1.80 g Epsom Salt Water Agt Mash 1 hr.
2.90 g Gypsum Water Agt Mash 1 hr.
0.70 g Table Salt Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 191g       CO2 Level: 2.5 Volumes
 
Target Water Profile
userwaterprofile-13471
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 1 4 6 2 5
target water profile - light coloured and malty
19L mash water and 25L of sparge Melbourne water:
Gypsum = 2.9g (1.3, 1.6)
Epsom Salts = 1.8g (0.8, 1.0)
Table Salt = 0.7g (0.3, 0.4)
Calcium Chloride = 7.2g (3.1, 4.1)
Campden tablet = 0.31g (0.135, 0.178)
Lactic Acid 88% = 12ml (4.32, 5.68) + additional 2 as start of boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L Infusion -- 50 °C 20 min
Infusion -- 68 °C 50 min
Sparge -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 19.9 L) 21.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 32.1 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 26.2
Going into fermentor 26.2
Total: 41.3  
Equipment Profile Used: System Default
 
Notes

Target pitch rate (Pro brewer 0.75) = 250B - 1.9L starter, 76% viability of yeast.

pH measurements:
mash in - 5.01 @ 45deg.C
end of mash - 5.45 @ 60deg.C
start of boil - 5.75 @ 40deg.C
10min into boil with additional 2ml Lactic - 5.54 @ 39.5deg.C
cooled wort - 5.57 @ 26deg.C

Fermented at 20deg.C for 9 days (SG at 1.030) increased to 22deg.C for 9 days (18 days until airlock movement stopped). FG 1.015.

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  • Last Updated: 2018-09-07 02:18 UTC