Wit’s End - Beer Recipe - Brewer's Friend

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Wit’s End

197 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Andy Lincoln
Calories: 197 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Wednesday April 1st 2020
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OG: 1.061 FG: 1.014 ABV: 6.1% IBU: 14

1.061
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 41.2%
5.50 lb German - Wheat Malt5.5 lb Wheat Malt 37 2 45.4%
6 oz Belgian - Biscuit6 oz Biscuit 35 23 3.1%
4 oz Weyermann - CARABELGE4 oz CARABELGE 34 13.6 2.1%
16 oz Soft Candi Sugar - Blond16 oz Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 8.2%
194 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.43 75%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 2.67 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Tartaric acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
23084
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
4.2 gal Strike 164 °F 152 °F 60 min
4.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.17 16.7  
Mash volume with grains 5.06 20.2  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 4.47 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.64 34.6
Equipment Profile Used: System Default
"Wit’s End" Witbier beer recipe by Andy Lincoln. All Grain, ABV 7.16%, IBU 13.1, SRM 5.42, Fermentables: (Pilsner, Wheat Malt, Biscuit, CARABELGE, Soft Candi Sugar - Blond) Hops: (Hallertau Mittelfruh) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Tartaric acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-13 22:15 UTC