Belgian Wit with coriander, orange, and chamomile - Beer Recipe - Brewer's Friend

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Belgian Wit with coriander, orange, and chamomile

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 100 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Friday April 3rd 2020
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OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 20

1.050
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Flaked Wheat2.6 kg Flaked Wheat 34 2 38%
3.30 kg Belgian - Pilsner3.3 kg Pilsner 37 1.6 48.2%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 8.8%
0.10 kg Munich0.1 kg Munich 38 6 1.5%
0.25 kg Canadian - Rice Hulls0.25 kg Rice Hulls 0 0 3.6%
6.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Tradition (Germany)35 g Hallertau Tradition (Germany) Hops Pellet 4.6 Boil 60 min 21.35 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
55 g orange zest Flavor Boil 5 min.
14 g Coriander Seed Spice Boil 5 min.
1.30 g chamomile flower dried Herb Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
21 L protein rest Strike 73 °C 50 °C 15 min
step up to 68 degrees Temperature 50 °C 68 °C 15 min
mash Temperature 68 °C 68 °C 60 min
mash out Temperature 68 °C 76 °C --
9 L sparge Temperature 77 °C 77 °C --
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21.2
Mash volume with grains (equipment estimates 25.3 L) 25.8
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 17.2 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 29
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Top off amount 0.5
Going into fermentor 21.5
Total: 36.8  
Equipment Profile Used: System Default
"Belgian Wit with coriander, orange, and chamomile" Witbier beer recipe by Brewer #297698. All Grain, ABV 5.13%, IBU 21.35, SRM 4.38, Fermentables: (Flaked Wheat, Pilsner, Flaked Oats, Munich, Rice Hulls) Hops: (Hallertau Tradition (Germany)) Other: (orange zest, Coriander Seed, chamomile flower dried)
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  • Public: Yup, Shared
  • Last Updated: 2020-08-25 05:41 UTC