Brewery Ommegang: Witte clone - Beer Recipe - Brewer's Friend

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Brewery Ommegang: Witte clone

145 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 55% (brew house)
Source: byo. com
Calories: 145 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Tuesday March 19th 2019
1.047
1.013
4.4%
10.9
8.1
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.24 kg German - Pilsner3.24 kg Pilsner 38 2.77 60.1%
1.22 kg American - White Wheat1.22 kg White Wheat 40 5.97 23.7%
0.68 kg Belgian - Unmalted Wheat0.68 kg Unmalted Wheat 36 3.84 11.8%
0.28 kg Flaked Oats0.28 kg Flaked Oats 33 4.37 4.4%
5.42 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Styrian Goldings14 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 90 min 10.88 100%
14 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Crushed coriander Flavor Boil 10 min.
34 g sweet orange peel Flavor Boil 10 min.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 200 g       CO2 Level: 2.7 Volumes
 
Target Water Profile
Copenhagen City, Denmark
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
27 L Infusion -- 45 °C 5 min
Infusion -- 62 °C 35 min
Infusion -- 68 °C 68 min
Infusion -- 74 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.6
Mash volume with grains 18.2
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 20.3 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Substitute:
Wyeast 3944 (Belgian Witbier) or White Labs WLP400 (Belgian Wit Ale) yeast

Step by Step
Mash the grains for 5 minutes at 113 °F (45 °C); 35 minutes at 144 °F (62 °C); 20 minutes at 154 °F (68 °C). Mash-off at 165 °F (74 °C), collecting about 7 gallons (27 L) of wort. Boil 90 minutes, adding hops at beginning of boil and spices for final 10 minutes. Cool, aerate, and pitch yeast at 70 °F (21 °C); let temperature rise but not above 79 °F (26 ° C). Carbonate to 2.7 volumes of CO2.

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  • Public: Yup, Shared
  • Last Updated: 2019-03-24 13:59 UTC