PB Witbier v3 02/05/2020 - Beer Recipe - Brewer's Friend

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PB Witbier v3 02/05/2020

172 calories 17.8 g 16 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 172 calories (Per 16oz)
Carbs: 17.8 g (Per 16oz)
Created: Thursday August 22nd 2019
1.052
1.013
5.1%
14.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 lb Belgian - Pilsner75 lb Pilsner 37 1.6 31.8%
60 lb Flaked Wheat60 lb Flaked Wheat 34 2 25.4%
40 lb Flaked Oats40 lb Flaked Oats 33 2.2 16.9%
25 lb American - White Wheat25 lb White Wheat 40 2.8 10.6%
20 lb Rice Hulls20 lb Rice Hulls 0 0 8.5%
10 lb German - CaraFoam10 lb CaraFoam 37 1.8 4.2%
6 lb Belgian - Munich6 lb Munich 38 6 2.5%
236 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Sterling4 oz Sterling Hops Pellet 9 First Wort 60 min 7.6 66.7%
2 oz Columbus2 oz Columbus Hops Pellet 16.6 First Wort 60 min 7.01 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g corriander Spice Whirlpool 20 min.
4 oz bitter orange peel Flavor Whirlpool 20 min.
16 oz sweet orange peel Flavor Whirlpool 20 min.
12 each oranges or tangellos (zest) Flavor Whirlpool 20 min.
20 each chamomile tea bags Flavor Whirlpool 20 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1789 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
70 gal strike water at 171 F, target mash temp is 154 F
10 g Gypsum in mash
30 g Epsom salt in mash
50 g CaCl in mash
80 ml 88% lactic acid in mash
75 gal sparge water at 180 F
Add 100 ml 88% lactic acid in whirlpool, after boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 gal Strike 171 °F 154 °F 60 min
Starting Mash Thickness: 1.22 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 107.1 gal (428.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 95.1 gal (380.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 90.86 gal (363.44 qt) 71.98 287.9  
Strike water volume at mash thickness of 1.22 qt/lb 71.98 287.9  
Mash volume with grains 90.86 363.4  
Grain absorption losses -29.5 -118  
Remaining sparge water volume 69.77 279.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 107.1 g | 428.4 qt) 112 448  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 109.9 g | 439.6 qt) 105 420  
Estimated amount in fermentor 105 420  
Total: 141.75 567
Equipment Profile Used: System Default
 
Notes

1 tbsp fermcap just before boil
18 g whirlfloc G 15 min before end of boil
1 g zinc 15 min before end of boil
pitch 0.5L WLP400 liquid yeast at 66F. 24 hours after blow-off activity starts raise set point to 74F

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  • Last Updated: 2020-02-05 02:15 UTC