Blanche Oreiller - Beer Recipe - Brewer's Friend

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Blanche Oreiller

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 62% (brew house)
Source: https://byo.com/article/witbier-style-profile/
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday September 9th 2018
1.050
1.011
5.1%
16.9
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 lb Flaked Wheat4.8 lb Flaked Wheat 34 2 40.1%
5.20 lb Belgian - Pilsner5.2 lb Pilsner 37 1.6 43.5%
1.20 lb Flaked Oats1.2 lb Flaked Oats 33 2.2 10%
0.26 lb Belgian - Munich0.26 lb Munich 38 6 2.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.2%
11.96 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Hallertau Mittelfruh1.1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 16.87 100%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Citrus Zest Flavor Boil 5 min.
0.40 oz Crushed Coriander Seed Spice Boil 5 min.
0.03 oz Dried Chamomile Flowers Herb Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-14963
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 10 24 1 1 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Protein Rest Infusion -- 122 °F 15 min
Saccharification Rest Temperature -- 154 °F 60 min
Sparge Sparge -- 168 °F 40 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 4.49 17.9  
Mash volume with grains 5.44 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 3.26 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Starter: 0.65 L at 1.04 OG on Stir plate for at least 24 hours.

Would like to make a half-batch to try it out and see if I like it. If so, I'd like to try harvesting, washing, and repitching yeast into a full batch.

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  • Public: Yup, Shared
  • Last Updated: 2018-09-13 07:01 UTC