Juliette (2020) - Beer Recipe - Brewer's Friend

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Juliette (2020)

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 96%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday January 16th 2020
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 38.1%
5 lb Briess - White Wheat Raw5 lb White Wheat Raw 34.5 2 47.6%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 15.94 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Bitter Orange Peel Flavor Boil 15 min.
1 oz Coriander Flavor Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.75 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
16.8 qt Infusion 158 °F 150 °F 60 min
14 qt Batch Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.2 16.8  
Mash volume with grains 5.04 20.2  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 3.36 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.29 g | 25.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.75 19  
Going into fermentor 4.75 19  
Total: 7.56 30.3
Equipment Profile Used: System Default
 
Notes

Brew Day 6/30/20

  • Mash started at 8:13 AM
  • Initial mash temp = 150 degrees F
  • Temp check at 8:55 AM = 150 degrees F
  • End mash temp at 9:15 AM = 149.5 degrees F

  • Added one extra quart to sparge (14 qts total)

  • Starting volume at beginning of boil = 6 gallons

  • Volume in fermenter = 4.75 gallons

  • OG = 1.041
  • I am not sure why this is so low. My pH may have been off or the mash was too thin.

    -Gravity on 7/7/20 = 1.010
    -FG = 1.009
    -ABV = 4.2%
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  • Last Updated: 2020-09-03 14:04 UTC