Witbier 2 - Beer Recipe - Brewer's Friend

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Witbier 2

132 calories 9.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 132 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created: Tuesday November 26th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Weyermann - German - Pale Ale2.2 kg German - Pale Ale 39 2.3 44.4%
2.50 kg Belgian - Unmalted Wheat2.5 kg Unmalted Wheat 36 2 50.5%
0.25 kg Cane Sugar0.25 kg Cane Sugar - (late boil kettle addition) 46 0 5.1%
4.95 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Chief Hops - Magnum5 g Magnum Hops Pellet 13.2 Boil 60 min 8 7.7%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.3 30.8%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 80 °C 0 min 0.84 30.8%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 6.99 30.8%
65 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Coriander Spice Boil 5 min.
20 g Coriander Spice Whirlpool 0 min.
5 g Cardamon Spice Boil 2 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
20 L Infusion 50 °C 50 °C 20 min
Infusion 68 °C 65 °C 60 min
20 L Sparge 68 °C 76 °C 5 min
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 15.5
Mash volume with grains 18.6
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 21 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 33
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25.1 L) 28
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.9 L) 25
Total: 38.6  
Equipment Profile Used: System Default
"Witbier 2" Witbier beer recipe by Lala. All Grain, ABV 5.13%, IBU 19.13, SRM 3.43, Fermentables: (German - Pale Ale, Unmalted Wheat, Cane Sugar) Hops: (Magnum, Hallertau Mittelfruh) Other: (Coriander, Cardamon)
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  • Public: Yup, Shared
  • Last Updated: 2019-11-26 12:40 UTC