Witney Brewston AG3 - Beer Recipe - Brewer's Friend

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Witney Brewston AG3

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 46 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Garth Brews
Rating:
3.00 (1 Review)

Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Tuesday October 15th 2019
1.052
1.011
5.4%
14.4
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pilsner5 kg Pilsner 37 1.8 47.6%
4.50 kg Flaked Wheat4.5 kg Flaked Wheat 34 2 42.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 9.5%
10.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 14.39 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
4.50 ml Phosphoric acid Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
40 g Dried Curacao Orange Peel Herb Boil 30 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
40 g Coriander Seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 405 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
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike -- 73 °C --
Infusion -- 68 °C 60 min
Mash out Temperature -- 77 °C 15 min
16.5 L Batch Sparge -- 77 °C 15 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.9 L. Suggest reducing initial water volume to 45.4 L and adding 2.5 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 38.3
Mash volume with grains 45.3
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 21 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.9 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 42 L) 44
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44 L) 42
Total: 57.4  
Equipment Profile Used: System Default
 
Notes

Based on:

  • Previous Witney Brewston recipes
  • 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:
  • Drop hops from 25->20g (was a little bitter)
  • Added salts and acid for target water profile to achieve correct mash ph and give it a rounder flavour. Best to test mash ph with meter before adding acid.
  • Either need to make starter or pitch 2 packs.
  • Increase start ferment temp to 21C. Make sure ferment at that temp before pitching. After fermentation starts, rise 1C per day up to 24C.
  • Don't transfer as much yeast to keg: cold crash to ~10C, and don't intentionally stir up.

    Instructions:
  • Mill all grain (including flaked grain)
  • Chill the wort rapidly to 21 °C, let the break material settle, rack to the fermenter.
  • Oxygenate thoroughly.
  • Ensure fermenter reaches target temp before pitching.
  • Begin fermentation at 21 °C, after ferment starts, raise 1C per day until 26C.
  • Leave for a week after primary fermentation completes.
  • Cold crash to ~10C (no more than 1C/hour) and leave for 1 day before packaging.

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  • Last Updated: 2019-10-29 10:29 UTC