Belgian Wit Bier - 3. p.m. - Beer Recipe - Brewer's Friend

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Belgian Wit Bier - 3. p.m.

82 calories 8.7 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: 28.5 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Wim Koning
Calories: 82 calories (Per 330ml)
Carbs: 8.7 g (Per 330ml)
Created: Thursday May 9th 2019
1.027
1.007
2.7%
29.9
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Extra Pale Premium Pilsner Malt3 kg Extra Pale Premium Pilsner Malt 38 1.5 60%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 40%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil at 100 °C 90 min 18.3 37.5%
50 g Brewferm - Hallertau Mittelfrüh50 g Hallertau Mittelfrüh Hops Leaf/Whole 4.2 Boil at 100 °C 10 min 11.58 62.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g korianderzaad Spice Boil 10 min.
10 g Sinaasappelschil (zoet) Flavor Boil 10 min.
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 48 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
16 L Temperature -- 54 °C 10 min
Temperature -- 62 °C 30 min
Infusion -- 73 °C 20 min
Temperature -- 78 °C 1 min
14 L Sparge -- 78 °C --
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 16
Mash volume with grains 19.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.9 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 34.4  
Equipment Profile Used: System Default
"Belgian Wit Bier - 3. p.m." Witbier beer recipe by Wim Koning. All Grain, ABV 2.7%, IBU 29.87, SRM 3.56, Fermentables: (Extra Pale Premium Pilsner Malt, Wheat Malt) Hops: (Hallertau Mittelfruh, Hallertau Mittelfrüh) Other: (korianderzaad, Sinaasappelschil (zoet))
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  • Public: Yup, Shared
  • Last Updated: 2019-05-09 16:15 UTC