Wit's End - Beer Recipe - Brewer's Friend

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Wit's End

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 21.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 73% (brew house)
Source: D'Andrew
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Sunday March 24th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.24 kg German - Pilsner2.24 kg Pilsner 38 1.6 40.8%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 36.4%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 18.2%
250 g Rice Hulls250 g Rice Hulls 0 0 4.6%
5.49 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36.85 g Hallertau Mittelfruh36.85 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 13.35 78.8%
9.90 g Amarillo9.9 g Amarillo Hops Pellet 9.1 Aroma 1 min 0.05 21.2%
46.75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Chalk Water Agt Mash 1 hr.
0.14 oz Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.04 oz Epsom Salt Water Agt Mash 1 hr.
0.16 oz Gypsum Water Agt Mash 1 hr.
0.04 oz Table Salt Water Agt Mash 1 hr.
0.70 oz Citric acid Water Agt Mash 1 hr.
31.18 g coriander Spice Boil 10 min.
40.26 g orange peel Spice Boil 10 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 128.3 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10 gal prep
Mash 3.75 gal at 131 to get to 122
Step up with 2.25 gal of boiling to get to 152
Sparge 2 batches of 1.75 gal at 171
7 gal pre boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.4 L protein rest Infusion -- 50 °C 15 min
8.35 L Sacch rest Infusion -- 67 °C 60 min
1.5 L sparge 1 Sparge -- 77 °C 5 min
1.5 L Sparge 2 Sparge -- 77 °C 5 min
Starting Mash Thickness: 1.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.7 L/kg 9.3
Mash volume with grains 13
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 24.8 L) 25.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.8
Going into fermentor 21.8
Total: 34.8  
Equipment Profile Used: System Default
"Wit's End" Witbier beer recipe by D'Andrew. All Grain, ABV 5.31%, IBU 13.4, SRM 3.64, Fermentables: (Pilsner, Wheat Malt, Flaked Wheat, Rice Hulls) Hops: (Hallertau Mittelfruh, Amarillo) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt, Citric acid, coriander, orange peel)
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  • Last Updated: 2019-08-13 17:44 UTC