Witbier - Beer Recipe - Brewer's Friend

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Witbier

146 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Monday April 15th 2019
1.048
1.009
5.2%
10.5
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,646 g Belgian - Pilsner1646 g Pilsner 37 1.6 27.7%
1,102 g Belgian - Wheat1102 g Wheat 38 1.8 18.6%
1,646 g Flaked Wheat1646 g Flaked Wheat 34 2 27.7%
545 g Flaked Oats545 g Flaked Oats 33 2.2 9.2%
1 kg German - Spelt Malt1 kg Spelt Malt 37 2 16.8%
5,939 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 4 Boil 25 min 8.14 59.5%
17 g Saaz17 g Saaz Hops Pellet 2.4 Boil 15 min 2.37 40.5%
42 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
2.70 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.65 g Table Salt Water Agt Mash 1 hr.
2.40 g Magnesium Chloride Water Agt Mash 1 hr.
7.66 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hoegaarden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 16 82 53 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.84 L Temperature -- 50 °C 20 min
Temperature -- 63 °C 30 min
Temperature -- 67 °C 30 min
Temperature -- 75 °C 10 min
14.11 L Sparge -- 77 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.9
Mash volume with grains 12.8
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 26.8 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

11g of cracked (pestle and mortar) Coriander @ 2 mins
14g of Curacao Orange Peel @ 2 mins

  • VERY SLOW FERMENTATION, POSSIBLY CAUSED BY SIGNIFICANT BLOW OFF EARLY IN THE FERMENTATION. 3944 IS A TOP-FERMENTING YEAST AND A SIGNIFICANT AMOUNT OF YEAST WAS LOST TO BLOW OFF. ENSURE ENOUGH HEADSPACE IN FUTURE *

    Fermentation schedule:
    Pitched at 17 (bottom range), then increased the temp by 0.5 degrees every 24hrs until Day 6 (21.00), then held.
    Day 12 - increased temp to 22 degrees
    Day 19 - increased temp to 23 degrees
    Day 21 - increased temp to 24 degrees top range)
    Day 22 - increased temp to 25 degrees
    Gravity Readings:
    26/04: 1.048
    02/05: 1.030
    07/05: 1.023
    10/05: 1.020 (2 weeks)
    15/05: 1.013 (Day 19)
    17/05: 1.012 (Day 21)
    19/05: 1.009 (Day 23)
    20/05: Gravity stable: cold crashed ahead of kegging
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  • Last Updated: 2019-05-20 13:53 UTC