Belgian Wit Limeade - Beer Recipe - Brewer's Friend

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Belgian Wit Limeade

193 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Kyle Haglock
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Monday May 21st 2012
1.058
1.017
5.5%
16.5
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 47.6%
5 lb American - White Wheat5 lb White Wheat 40 2.8 23.8%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 9.5%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 4.8%
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light 42 2.5 14.3%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 4.8 12.5%
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Boil 40 min 4.22 12.5%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 20 min 5.82 25%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 2 min 1.62 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lime Zest Flavor Boil 5 min.
4 qt Simply Limeade Flavor Primary 0 min.
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2
 
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
26.08 qt Heat strike water to 168 in kettle. Mash in to 156 degrees. Let the mash sit for 15 minutes to settle the grains, then recirculate for the last 45 minutes. Strike -- 156 °F 60 min
40 qt Fly sparge Sparge -- 172 °F 40 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.45 qt/lb 6.53 26.1  
Mash volume with grains 7.97 31.9  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 8.32 g | 33.3 qt) 9.24 37  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 15.77 63.1
Equipment Profile Used: System Default
 
Notes

(2) 1.75 liter bottles of simply limeade added to primary after fermentation has died down. ferment an aditional 2 weeks.

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  • Last Updated: 2021-02-16 01:51 UTC