Prosca - Belgian Witbier - Beer Recipe - Brewer's Friend

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Prosca - Belgian Witbier

158 calories 17.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Saturday January 11th 2020
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OG: 1.043 FG: 1.006 ABV: 4.8% IBU: 15

1.051
1.015
4.7%
13.8
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Pale Ale2.5 kg Pale Ale 39 2.3 45.9%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 36 2 36.7%
250 g German - Caramel Wheat250 g Caramel Wheat 34 46 4.6%
250 g Flaked Oats250 g Flaked Oats 33 2.2 4.6%
200 g Crisp Malting - Flaked Torredied Oats200 g Flaked Torredied Oats 33 3.2 3.7%
250 g Weyermann - Carapils250 g Carapils 37 1.8 4.6%
5,450 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Pellet 4.4 Boil 60 min 9.34 44.4%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 4.5 55.6%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Oregon Fruit - Blood Orange Other Boil 10 min.
20 g Citric acid Water Agt Boil 10 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 120.1 g       Temp: 20 °C       CO2 Level: 2.8 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
17 L Infusion 72 °C 67 °C 60 min
8 L Batch Sparge 90 °C 73 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.2 L) 28.9
Mash volume with grains (equipment estimates 35.8 L) 32.4
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 22.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Volume into fermentor 20
Total: 28.9  
Equipment Profile Used: System Default
"Prosca - Belgian Witbier" Witbier beer recipe by paul.rosca. BIAB, ABV 4.71%, IBU 13.84, SRM 7.02, Fermentables: (Pale Ale, Pale Wheat, Caramel Wheat, Flaked Oats, Flaked Torredied Oats, Carapils) Hops: (Hallertau Mittelfruh, Mandarina Bavaria) Other: (Blood Orange, Citric acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-06-04 15:01 UTC