BSB North Belgian Wit - Beer Recipe - Brewer's Friend

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BSB North Belgian Wit

175 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Shoe
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Wednesday October 16th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 45%
1 lb United Kingdom - Malted Naked Oats1 lb Malted Naked Oats 33 1.3 10%
4.50 lb Flaked Wheat4.5 lb Flaked Wheat 34 2 45%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 18.6 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g fresh ground indian coriander Spice Boil 5 min.
1.50 oz Ripe Orange Peel Other Boil 5 min.
7 g Camomile Herb Whirlpool 0 min.
5 g Gypsum Water Agt Mash 0 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:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 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-
102 11 66 112 150 126
Add phosphoric acid 75% as needed to hit 5.4-5.6 pH estimated at 3 tablespoons(45ml)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Temperature -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.04 g | 32.2 qt) 8 32  
Mash volume with grains (equipment estimates 8.84 g | 35.4 qt) 8.8 35.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8 32
Equipment Profile Used: System Default
"BSB North Belgian Wit" Witbier beer recipe by The Shoe. BIAB, ABV 5.26%, IBU 18.6, SRM 3.65, Fermentables: (Pale 2-Row, Malted Naked Oats, Flaked Wheat) Hops: (Tettnanger) Other: (fresh ground indian coriander , Ripe Orange Peel, Camomile , Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2019-11-15 15:56 UTC