Birarzu Witbier - Beer Recipe - Brewer's Friend

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Birarzu Witbier

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 70 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 22.8 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Onur Kocamaz
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Monday February 4th 2019
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1.047
1.012
4.5%
19.3
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 42.5%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 31.8%
500 g Flaked Wheat500 g Flaked Wheat 34 2 10.6%
300 g Flaked Oats300 g Flaked Oats 33 2.2 6.4%
60 g German - Acidulated Malt60 g Acidulated Malt 27 3.4 1.3%
150 g German - CaraHell150 g CaraHell 34 11 3.2%
200 g Rice Hulls200 g Rice Hulls 0 0 4.2%
4,710 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Saaz42 g Saaz Hops Pellet 3.5 Boil at 100 °C 70 min 19.34 100%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
30 g orange pale Flavor Boil 10 min.
20 g coriander seed Water Agt Mash 10 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.31 g/l
 
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
16.22 L Infusion -- 50 °C 30 min
Mashout Infusion -- 67 °C 60 min
Mash Out Temperature -- 75 °C 10 min
15.05 L Sparge -- 75 °C 20 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.7
Mash volume with grains 15.8
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 21.8 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 27.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 22.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 22
Total: 33.1  
Equipment Profile Used: System Default
"Birarzu Witbier" Witbier beer recipe by Onur Kocamaz. All Grain, ABV 4.53%, IBU 19.34, SRM 3.65, Fermentables: (Pilsner, Wheat Malt, Flaked Wheat, Flaked Oats, Acidulated Malt, CaraHell, Rice Hulls) Hops: (Saaz) Other: (Whirlfloc, Calcium Chloride (dihydrate), orange pale, coriander seed)
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  • Last Updated: 2020-03-10 05:45 UTC