Voeha Wit IV - Beer Recipe - Brewer's Friend

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Voeha Wit IV

173 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 30 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Thursday February 21st 2019
1.056
1.016
5.3%
15.7
7.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Unmalted Wheat2 kg Unmalted Wheat 36 3.84 42.1%
1.50 kg Finland - Pilsner Malt1.5 kg Pilsner Malt 37 3.84 31.6%
500 g United Kingdom - Wheat500 g Wheat 37 3.84 10.5%
500 g Flaked Oats500 g Flaked Oats 33 4.37 10.5%
250 g Munich Malt250 g Munich Malt 36.8 19.5 5.3%
4,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Hallertau Perle23 g Hallertau Perle Hops Pellet 7.4 Boil 30 min 15.69 100%
23 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6.47 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
8 g Dried curacao peel Spice Boil 20 min.
2 g Chamomile Spice Boil 0 min.
8 g Coriander seeds Spice Boil 0 min.
5 g Dried curacao peel Spice Boil 0 min.
0.83 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
- White Labs WLP410
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Witbier
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 17 26 39 42 62
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 68 °C 90 min
8 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19
Mash volume with grains 22.1
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 11.6 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 27
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Cereal-mash the unmalted wheat:

  1. Crush the unmalted wheat with 500g of pilsner malt and put in a big pot.
  2. Add cold water until the mash is like thin porridge. Add more water if/when the mash thickens while heating. In my case I ended up using 7 litres of water.
  3. Heat up the mash to 70C and hold for 5 minutes.
  4. Bring the mash to boil and boil for 30 minutes constantly stirring.
  5. Mix with the main mash. Remember to calculate the strike temperature of the main mash. Afterall you are adding boiling mash into the main mash.
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  • Last Updated: 2024-04-12 18:38 UTC