Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

162 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Miggy Smalls
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday August 7th 2019
1.049
1.013
4.8%
25.4
3.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 49.4%
3.25 lb American - White Wheat3.25 lb White Wheat 40 2.8 29.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) 33 1.8 3.4%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 60 min 11.56 4.3%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 10 min 2.57 8.7%
5 oz Saaz5 oz Saaz Hops Pellet 3.5 Whirlpool 5 min 11.3 87%
5.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Villa Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.87 19.5  
Mash volume with grains 5.76 23  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 4.77 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.69 g | 22.8 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.61 g | 22.5 qt) 5.5 22  
Total: 9.64 38.6
Equipment Profile Used: System Default
 
Notes

Mash grains at 150° F (66° C) for 60 minutes. Mash out and sparge at 168° F (76° C). Boil 90 minutes, adding first hops 60 minutes before flameout. Add Saaz hops and ground spices at flameout, and whirlpool 5 minutes. Chill wort to 63° F (17° C) and ferment for 7 days, allowing the temperature to free rise to 73° F (23° C) and ferment to completion. Prime with 5 oz. (142 g) dextrose per 5 gallons (18.9 L) if bottling, or crash, keg, and force carbonate.

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  • Last Updated: 2019-08-07 13:39 UTC