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Craig and Donnie's Witbier v. 2.0

Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CMW
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Tuesday January 21st 2014

Original Gravity:

1.060

Final Gravity:

1.014

ABV (standard):

6.0%

IBU (tinseth):

14.2

SRM (morey):

6.3

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Belgian - Pale Ale10 lb Pale Ale	38	3.4	40.8%
10 lb	Flaked Wheat10 lb Flaked Wheat	34	2	40.8%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	8.2%
0.50 lb	German - Abbey Malt0.5 lb Abbey Malt	33	17	2%
1 lb	Belgian - CaraVienne1 lb CaraVienne	34	20	4.1%
1 lb	American - Pale 2-Row1 lb Pale 2-Row	37	1.8	4.1%
24.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	12.63	80%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	1.57	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	Hallertau Mittelfruh (Pellet)		14.2	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12.5 gal	Protein Rest	Infusion	--	112 °F	15 min
12.5 gal	Carbohydrate Rest	Infusion	--	152 °F	45 min

Other Ingredients

Amount	Name	Type	Use	Time
2 oz	Bitter orange peel	Spice	Boil	5 min.
2 oz	Coriander	Spice	Boil	5 min.
1 each	orange rind	Spice	Boil	5 min.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	67 - 74 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 307 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Serano Water District, Villa Park, CA, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
76	33	53	37	220	290
Add 10 ml phosphoric acid (85%) and 14g CaCl2 to balance high alkalinity and soften SO4.
Mash Chemistry and Brewing Water Calculator

Notes

Witbier in Belgian style with addition of bitter orange peel and crushed coriander seeds. May add some Valencia orange zest as well to accentuate citrus flavor. Will crush coriander in Barley Crusher or using spice grinder. This batch will employ 1.5 liter yeast starter set up the night before brewing. Will use Hallertau exclusively for this, with 2.0 oz at start of boil for bitterness and 0.5 oz at 45 min. for a hint of flavor.

Color with Belgian Pale malt is a little darker than the style calls for, but yields a wonderful yellow/orange hue akin to Blue Moon. Really attractive appearance that will hopefully announce the citrus/orange flavor in this.

Last Updated and Sharing

1,428

Views

Brews

Public: Yup, Shared
Last Updated: 2015-03-28 19:22 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Craig and Donnie's Witbier v. 2.0

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