Old School Belgian Witbier - Beer Recipe - Brewer's Friend

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Old School Belgian Witbier

166 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 40 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3.1 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday August 23rd 2019
1.051
1.009
5.6%
17.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Bohemian Pilsner2.5 lb German - Bohemian Pilsner 38 1.9 45.5%
1.50 lb Briess - Wheat Malt, White1.5 lb Wheat Malt, White 39.1 2.5 27.3%
1 lb Briess - American - Wheat Malt, Red1 lb American - Wheat Malt, Red 37.3 2.3 18.2%
8 oz Briess - American - Brewers Oat Flakes8 oz American - Brewers Oat Flakes 32.2 2.5 9.1%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 20 min 17.59 100%
0.50 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 3.5 oz       Temp: 68 °F       CO2 Level: 2.8 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
2.5 gal protein rest ( see notes ) Decoction -- 122 °F 20 min
Sac rest ( see notes ) Decoction -- 156 °F 40 min
final rest ( see notes ) Decoction -- 168 °F 10 min
1 gal mash out Batch Sparge -- 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.06 8.3  
Mash volume with grains 2.5 10  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 2.39 g | 9.6 qt) 2.38 9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3.5 14  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3.1 12.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.1 g | 12.4 qt) 2.5 10  
Total: 4.44 17.8
Equipment Profile Used: System Default
 
Notes

Decoction Steps

1 after protein rest measure 6 qts grain heat to 200 f stir don't let grain burn add back to mash till temp reaches 156 f

2 after sac rest measure 4 qt grain heat to 200 f stir don't burn add back till temp reaches 168 f

3 mash out batch sparge for 10 minutes

2 weeks primary
3 weeks keg / bottle condition

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  • Last Updated: 2019-08-23 08:32 UTC