Fishy's Wit - Beer Recipe - Brewer's Friend

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Fishy's Wit

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kris
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday August 23rd 2019
1.043
1.010
4.4%
16.6
16.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 45.6%
3 lb American - CaraCrystal Wheat Malt3 lb CaraCrystal Wheat Malt 34 55 30.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 10.1%
6 oz United Kingdom - Dextrine Malt6 oz Dextrine Malt 33 1.8 3.8%
9.87 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 12.59 20%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 10 min 2.8 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Whirlpool 5 min 1.17 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Indian Coriander seed Ground Spice Mash 0 min.
5 g Curaçao orange peel Spice Whirlpool 5 min.
3 g Grains of Paradise Spice Whirlpool 0 min.
 
Yeast
Omega Yeast Labs - Belgian Wheat OYL-029
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 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
4.12 gal MASH WATER (Gal)4.12SPARGE WATER (Gal)3.65 Temperature -- 150 °F 60 min
3.65 qt Sparge -- 168 °F --
Starting Mash Thickness: 2.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.7 qt/lb 6.67 26.7  
Mash volume with grains 7.46 29.8  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 2.62 g | 10.5 qt) 2.32 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 5.6 22.4  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

08/25/2019: OG 1.43

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 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: 2019-08-26 15:13 UTC