Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday May 19th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Red Wheat4 lb Red Wheat 38 2.5 35.6%
4 lb German - Floor-Malted Bohemian Pilsner4 lb Floor-Malted Bohemian Pilsner 38 1.8 35.6%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.9%
1 lb German - Munich Light1 lb Munich Light 37 6 8.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.2 Boil 60 min 14.36 50%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.2 Boil 15 min 3.56 25%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.2 Boil 5 min 1.43 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Wit OYL-030
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
NYC (2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 16 24 6 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 152 °F 60 min
4 gal Fly Sparge -- -- --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.63 22.5  
Mash volume with grains (equipment estimates 6.33 g | 25.3 qt) 6.53 26.1  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 3.41 g | 13.6 qt) 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.8 23.2  
Top off amount 0.2 0.8  
Going into fermentor 6 24  
Total: 8.16 32.6
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by MrDetente. All Grain, ABV 4.44%, IBU 19.36, SRM 4.32, Fermentables: (Red Wheat, Floor-Malted Bohemian Pilsner, Flaked Wheat, Munich Light, Flaked Oats, Acidulated Malt) Hops: (Domestic Hallertau) Other: (Calcium Chloride (anhydrous), Gypsum)
Last Updated and Sharing
 
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  • Last Updated: 2020-05-24 11:45 UTC