Witbier - HTB - Beer Recipe - Brewer's Friend

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Witbier - HTB

133 calories 11.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 74% (brew house)
Source: HTB/Sam
Calories: 133 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Friday July 12th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg American - Pilsner3.2 kg Pilsner 37 1.8 68.6%
0.90 kg German - Wheat Malt0.9 kg Wheat Malt 37 2 19.3%
340 g American - Caramel / Crystal 15L340 g Caramel / Crystal 15L 35 15 7.3%
225 g Honey225 g Honey - (late boil kettle addition) 42 2 4.8%
4.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 15 Boil 60 min 14.95 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Orange Peel Flavor Whirlpool 15 min.
15 g Coriander (ground) Spice Whirlpool 15 min.
2.40 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 25 50 50 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Sparge -- 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 17.8
Mash volume with grains 20.7
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 14.2 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 27
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 21
Going into fermentor 21
Total: 32.3  
Equipment Profile Used: System Default
"Witbier - HTB" Witbier beer recipe by HTB/Sam. All Grain, ABV 4.81%, IBU 14.95, SRM 4.63, Fermentables: (Pilsner, Wheat Malt, Caramel / Crystal 15L, Honey) Hops: (Magnum) Other: (Orange Peel, Coriander (ground), Calcium Chloride, Gypsum, Magnesium Chloride, Baking Soda)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-13 19:19 UTC