To Wit; To Woo - Beer Recipe - Brewer's Friend

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To Wit; To Woo

141 calories 10.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 11.1 liters (fermentor volume)
Pre Boil Size: 13.5 liters
Post Boil Size: 11.1 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)
Created: Sunday July 21st 2019
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 15

1.047
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5.5%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.09 kg German - Pilsner1.09 kg Pilsner 38 1.6 44.1%
0.44 kg Torrified Wheat0.44 kg Torrified Wheat 36 2 17.8%
0.44 kg United Kingdom - Wheat0.44 kg Wheat 37 2 17.8%
0.22 kg Flaked Oats0.22 kg Flaked Oats 33 2.2 8.9%
0.12 kg German - Acidulated Malt0.12 kg Acidulated Malt 27 3.4 4.9%
0.06 kg Munich - Light 10L0.06 kg Munich - Light 10L 33 10 2.4%
0.10 kg Rice Hulls0.1 kg Rice Hulls 0 0 4%
2.47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.22 50%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 1 min 0.61 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Coriander Spice Boil 5 min.
20 g Seville orange zest Spice Boil 5 min.
3 each Chamomile tea bags Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
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
10 L Infusion -- 65 °C 60 min
6.1 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.4
Mash volume with grains 9
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 12.9 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17 L) 13.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 11.1
Going into fermentor 11.1
Total: 16.9  
Equipment Profile Used: System Default
 
Notes
  • yeast originally Mangrove Jack.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-04-06 15:58 UTC