The Wit Lad - Beer Recipe - Brewer's Friend

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The Wit Lad

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel Horsman
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Wednesday October 31st 2018
1.052
1.014
4.9%
14.9
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 36.4%
1 kg American - Wheat1 kg Wheat 38 1.8 18.2%
1 kg Belgian - Unmalted Wheat1 kg Unmalted Wheat 36 2 18.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.1%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 9.1%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 13.51 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Aroma 5 min 1.35 33.3%
1.50 oz / $ 0.00
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.1
Mash volume with grains 20.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 16.1 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Going into fermentor 20.8
Total: 34.8  
Equipment Profile Used: System Default
"The Wit Lad" Witbier beer recipe by Daniel Horsman. All Grain, ABV 4.9%, IBU 14.86, SRM 3.63, Fermentables: (Pilsner, Wheat, Unmalted Wheat, Flaked Oats, Flaked Wheat, Rice Hulls) Hops: (Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2018-11-17 20:38 UTC