Stinky Pitts Witbier - Beer Recipe - Brewer's Friend

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Stinky Pitts Witbier

181 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Self research
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday June 29th 2019
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OG: 1.052 FG: 1.012 ABV: 5.2% IBU: 20

1.055
1.012
5.6%
23.5
4.3
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 43.5%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 43.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.3%
0.50 lb German - Dark Munich0.5 lb Dark Munich 36 10 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.75 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 15 min 8.78 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.70 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
0.90 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
100% RO Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.3 gal BIAB Full Volume Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.76 g | 35.1 qt) 10.19 40.8  
Mash volume with grains (equipment estimates 9.68 g | 38.7 qt) 11.11 44.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 10.19 40.8
Equipment Profile Used: System Default
 
Notes

8.3 g total water, 158 F strike temp, 8 g preboil, 6.5 g post boil.
Mash 152 F, 60 min. .5 oz Coriander @ 5 min, 3 stalks Lemongrass (bruised) at Flameout. 2 Pandan leaves at Flameout.

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  • Last Updated: 2019-07-04 21:18 UTC