Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

152 calories 16.1 g 16 oz
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 152 calories (Per 16oz)
Carbs: 16.1 g (Per 16oz)
Created: Saturday April 11th 2020
1.046
1.012
4.4%
17.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Wheat6.6 lb Liquid Malt Extract - Wheat 35 3 100%
6.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 9.74 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 4.83 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 3.24 50%
2 oz / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Essex Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.02 g | 24.1 qt) 5.94 23.8  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 5.94 23.8
Equipment Profile Used: System Default
 
Notes

This is a simple extract Belgian wit recipe that has no steeping grains. Heat up water, 3.5 gallons of water to 180 degrees, stir in the extract well to make sure its fully dissolved.
Bring the wort to a boil, and add hops per the schedule above.
after 60 minutes of boil, turn off the heat, chill down the wort to 68 degrees.
filter, aerate, and transfer to your fermenter.
Pitch the yeast and ferment at 68 degrees for 10 - 14 days, then bottle or keg and enjoy!

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  • Last Updated: 2020-04-11 18:49 UTC