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Witty

144 calories 14.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 16 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (ending kettle)
Hop Utilization: 99%
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Friday January 17th 2020
1.047
1.011
4.8%
14.6
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 45.5%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 45.5%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 4.5%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 4.5%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 First Wort 60 min 11.57 30%
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Pellet 4 Whirlpool at 90 °C 10 min 3.06 70%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Orange peel Flavor Boil 5 min.
15 g Coriander Spice Boil 5 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5.87 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 63.8 g       Temp: 20 °C       CO2 Level: 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
21 L sacc Strike 69 °C 67 °C 60 min
2 L Batch Sparge 78 °C 78 °C 1 min
Quick Water Requirements
Water Liters
Total strike volume 25.3
Mash volume with grains 28.2
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.8 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 14.2 L) 16
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 15.8
Total: 25.3  
Equipment Profile Used: System Default
"Witty" Witbier beer recipe by Kovács Gábor. BIAB, ABV 4.76%, IBU 14.64, SRM 3.85, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Rice Hulls) Hops: (Hallertau Hersbrucker) Other: (Orange peel, Coriander, Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-01-28 15:53 UTC