dutch rye wheat witbier - Beer Recipe - Brewer's Friend

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dutch rye wheat witbier

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 14 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12.8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: wilkin/schnieder
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Monday January 27th 2020
1.053
1.012
5.4%
17.8
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - Finest Maris Otter10 lb Finest Maris Otter 38 3 38.5%
10 lb Briess - Wheat Malt, White10 lb Wheat Malt, White 39.1 2.5 38.5%
3 lb Briess - Rye Malt3 lb Rye Malt 36.8 3.7 11.5%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 3.8%
1 lb Briess - Brewers Oat Flakes1 lb Brewers Oat Flakes 32.2 2.5 3.8%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 3.8%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 90 min 13.29 33.3%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Whirlpool 5 min 2.68 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool 0 min 1.87 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Infusion 65 °F 150 °F 60 min
Decoction 150 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.09 gal (60.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.09 gal (12.35 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.75 39  
Mash volume with grains (equipment estimates 10.56 g | 42.2 qt) 11.83 47.3  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 8.84 g | 35.4 qt) 8.75 35  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.09 g | 60.4 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 12.8 51.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 1.28 5.1  
Going into fermentor 14 56  
Total: 18.5 74
Equipment Profile Used: System Default
 
Notes

1/4 oz bird of paradise
1/2 oz coriander
2 orange zest
1/2 oz chamomile

add at end of boil

orange zest was soaked in vodka for 3 week then added to secondary

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  • Last Updated: 2020-02-25 22:17 UTC