Witney Brewston AG2 - Beer Recipe - Brewer's Friend

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Witney Brewston AG2

156 calories 15 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
4.00 (1 Review)

Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Monday September 2nd 2019
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OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 17

1.051
1.011
5.3%
14.9
3.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pilsner3 kg Pilsner 37 1.8 50%
2.50 kg Flaked Wheat2.5 kg Flaked Wheat 34 2 41.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 14.93 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
20 g Coriander Seed Spice Boil 5 min.
20 g Dried Curacao Orange Peel Herb Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.11 bar       Temp: 3 °C       CO2 Level: 3 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
23 L Strike -- 73 °C --
Infusion -- 68 °C 60 min
8 L Batch Sparge -- 77 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.7 L) 32.9
Mash volume with grains (equipment estimates 39.7 L) 36.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 23
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Based on:

  • Witney Brewston extract and first AG version
  • All grain "Blanche Oreiller" recipe and notes from https://byo.com/article/witbier-style-profile/
  • https://beerandbrewing.com/make-your-best-witbier/

    Changes since last brew:
  • Slightly increased grain bill (was a little thin last time)
  • Reduced mash and boil to 60 mins (90 mins seems unnecessary)
  • Avoid starter, just smack pack night before (trying to avoid problems with yeast)
  • Make sure to keep a little yeast in the keg (otherwise to clear)
  • Reduce coriander dose and time
  • Revert fresh orange peel to dried

    Instructions:
  • Mill all grain (including flaked grain)
  • Chill the wort rapidly to 20 °C, let the break material settle, rack to the fermenter and aerate thoroughly.
  • Begin fermentation at 18 °C slowly raising temperature to 22 °C by the last one-third of fermentation.

    Notes:
  • First reference suggests starting with a protein rest (15 min @ 50C), then slowly ramping up to 68C over 15 min to start the sacchrification rest, but second ref says you get just as good results from a single temp mash. So lets start with the simple version and try the more complicated one later.
  • The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. This also means we go for a higher kettle volume to compensate for extra evaporation loss.
  • Reverted to 60 mins
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  • Public: Yup, Shared
  • Last Updated: 2019-09-04 09:47 UTC