Wit or Witout You - 4/26/21 - Beer Recipe - Brewer's Friend

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Wit or Witout You - 4/26/21

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 21.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Randy Daily
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday February 26th 2019
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OG: 1.051 FG: 1.013 ABV: 5.1% IBU: 16

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Fermentables
Amount Fermentable Cost PPG °L Bill %
16.25 lb Dingemans - Belgian Pilsner Malt16.25 lb Belgian Pilsner Malt 37 1.6 50%
11.25 lb American - White Wheat11.25 lb White Wheat 40 2.8 34.6%
2.50 lb Rice Hulls2.5 lb Rice Hulls 0 0 7.7%
2.50 lb Flaked Wheat2.5 lb Flaked Wheat 34 2 7.7%
32.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.75 oz Saaz3.75 oz Saaz Hops Pellet 2.8 Boil 60 min 10.69 75%
1.25 oz Saaz1.25 oz Saaz Hops Pellet 2.8 Boil 45 min 3.27 25%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Coriander Seed Spice Boil 10 min.
5 oz Orange Zest Flavor Boil 10 min.
2.50 each Whirlfloc Water Agt Boil 10 min.
2 oz Lemon Zest Flavor Boil 10 min.
17.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
7.50 g Gypsum Water Agt Mash 1 hr.
2.50 g Table Salt Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1.25 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 636 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 gal Glucanase rest Infusion -- 110 °F 30 min
Saccharification Temperature -- 154 °F 60 min
9.4 gal Fly Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.69 gal (86.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.69 gal (38.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.79 gal (59.15 qt). Suggest reducing strike water volume to 9.4 gal (37.6 qt) and adding 2.79 gal (11.15 qt) sparge/top-off. 12.19 48.8  
Strike water volume at mash thickness of 1.5 qt/lb 12.19 48.8  
Mash volume with grains 14.79 59.2  
Grain absorption losses -4.06 -16.3  
Remaining sparge water volume (equipment estimates 13.81 g | 55.3 qt) 13.63 54.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.69 g | 86.8 qt) 21.5 86  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 20 80  
Going into fermentor 20 80  
Total: 25.81 103.3
Equipment Profile Used: System Default
 
Notes

I used Indian Coriander, then roasted it in a cast iron skillet prior to crushing.


Entire batch split into 3 fermenters.
WLP400 on 6 gallons
WLP410 on 6 gallon

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  • Last Updated: 2021-04-24 22:56 UTC