Blanche Oreiller Witbier - Beer Recipe - Brewer's Friend

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Blanche Oreiller Witbier

170 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
URL: https://byo.com/bock/item/1647-witbier-style-profile
Created: Thursday April 25th 2019
1.055
1.017
5.1%
15.9
4.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.82 kg Flaked Wheat2.82 kg Flaked Wheat 34 2 39.2%
3.20 kg Belgian - Pilsner3.2 kg Pilsner 37 1.6 44.5%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 9.7%
150 g United Kingdom - Munich150 g Munich 37 6 2.1%
320 g Weyermann - Acid Malt320 g Acid Malt 37 2.2 4.5%
7.19 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Leaf/Whole 15 Boil 60 min 15.88 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 0 min.
48 g fresh lemon zest Flavor Boil 5 min.
14 g crushed coriander seed Spice Boil 5 min.
1.05 g dried chamomile flowers Herb Boil 5 min.
28 g dried blood orange Flavor Boil 5 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 156 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike water = 127.6F. Hold mash at 122 °F for 15 mins Infusion -- 50 °C 15 min
(Using boiling water) raise temp over next 15 minutes to 154 °F Infusion -- 68 °C 15 min
Hold until conversion is complete, about 60 to 90 mins Temperature -- 68 °C 90 min
(Using boiling water) raise temp to mash out at 168 °F Infusion -- 76 °C 5 min
11 L Sparge slowly w/170 °F water, collecting wort until pre-boil kettle is around 6.5 gallons and gravity is 1.039. Fly Sparge -- 77 °C 5 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22.3
Mash volume with grains 27
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 17.4 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-28 13:29 UTC