Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

165 calories 17.5 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
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Great Egret Brewery
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
URL: http://www.doorcountybeer.com/door-county-homebrewing-championships/2013-medalists/
Created: Monday January 16th 2012
1.050
1.013
4.9%
18.9
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 43.9%
5 lb American - Wheat5 lb Wheat 38 1.8 48.8%
0.25 lb Belgian - Munich0.25 lb Munich 38 6 2.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.9%
10.25 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 17.54 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.36 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Coriander Seed Spice Boil 5 min.
0.75 oz Fresh Orange Peel Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hogaarden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 12 17 49 88 8
Cut tap water with RO water 3 to 1.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Temperature -- 122 °F 20 min
9 qt Temperature -- 154 °F 45 min
17 qt Sparge Temperature -- 180 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.48 17.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

2013 Gold Medal at the Door County Home Brew Competition.



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2013-10-10 15:37 UTC