Beligan Wit - Beer Recipe - Brewer's Friend

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Beligan Wit

189 calories 20.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Kent Nuttycombe
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday April 8th 2019
1.057
1.015
5.6%
10.1
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 lb Liquid Malt Extract - Pilsen3.15 lb Liquid Malt Extract - Pilsen 35 2 26.5%
6 lb Belgian - Unmalted Wheat6 lb Unmalted Wheat 36 2 50.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.2%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 6.3%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 8.4%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 4.2%
11.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz pacific jade1 oz pacific jade Hops Pellet 13 Boil 5 min 5.96 50%
1 oz Vanguard1 oz Vanguard Hops Pellet 5 Boil 10 min 4.17 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz organge zest Flavor Boil 5 min.
0.50 oz coriander Flavor Boil 5 min.
2 each camamile tea Flavor Boil 5 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
4 qt Steeping -- 122 °F 45 min
4 qt Steeping -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.35 g | 29.4 qt) 3.52 14.1  
Mash volume with grains (equipment estimates 7.35 g | 29.4 qt) 4.1 16.4  
Grain absorption losses (steeping) -0.91 -3.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.52 14.1
Equipment Profile Used: System Default
 
Notes

protein rest at around 122°F for up to 45 minutes. Then you can raise the temperature of the mash up to your saccharification temperature of between 150° and 155°F for 60 minutes. Mash out by raising the temperature to 168°F.

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  • Public: Yup, Shared
  • Last Updated: 2019-04-10 17:44 UTC