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Wittebrew Witbier (BCS)

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John Luhmann
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Wednesday November 4th 2020

Tamarind Wit

by adv_trev

OG: 1.047 FG: 1.010 ABV: 4.8% IBU: 17

Wit is What It Is

by Ugly Duck Brews

OG: 1.049 FG: 1.011 ABV: 4.9% IBU: 19

Jovaru Wit

OG: 1.051 FG: 1.008 ABV: 5.7% IBU: 13

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

16.5

SRM (morey):

4.3

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	American - Pilsner5.5 lb Pilsner	37	1.8	44.4%
5 lb	Flaked Wheat5 lb Flaked Wheat	34	2	40.4%
1.13 lb	Flaked Oats1.13 lb Flaked Oats	33	2.2	9.1%
0.25 lb	Munich0.25 lb Munich	37	6	2%
8 oz	German - Acidulated Malt8 oz Acidulated Malt	27	3.4	4%
12.38 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.20 oz	Hallertau Mittelfruh1.2 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	16.51	100%
1.20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.20 oz	Hallertau Mittelfruh (Pellet)		16.51	100%
1.20 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.3 gal	steep 15 mins then raise to 154 over 15 minutes	Steeping	132 °F	122 °F	15 min
4.3 gal	hold until conversion is complete	Steeping	154 °F	154 °F	90 min
4 gal		Sparge	168 °F	168 °F	20 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 122 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.50 oz	Sweet Orange Peel	Flavor	Boil	5 min.
11 g	Crushed coriander	Spice	Boil	5 min.
1 g	dry chamomile flowers	Herb	Boil	5 min.
1 tsp	Wyeast Yeast Nutrient	Water Agt	Mash	15 min.
1.20 g	Gypsum	Water Agt	Mash	1 hr.
1.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.30 g	Epsom Salt	Water Agt	Mash	1 hr.
1.10 g	Gypsum	Water Agt	Sparge	20 min.
1.40 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	20 min.
1.20 g	Epsom Salt	Water Agt	Sparge	20 min.
0.36 g	Lactic acid	Water Agt	Sparge	20 min.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 197 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.2 Volumes

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Add extra rice hulls to prevent a stuck mash/sparge.

Mash at 122 degrees F for 15 minutes, then raise the temperature over the next 15 minutes to 154 degrees F. Hold until conversion is complete.

Start Fermenation at 68 degrees and increase to 72 gradually after day 4 of fermentation.

Starter Size (2 L)
Gravity (1.036)
Growth Model and Aeration

DME Required: 6.8 oz, 191.7 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.08
Ending Cell Count: 284 billion cells
Resulting Pitch Rate: 1.08M cells / mL / °P
Starter meets desired pitching rate!

4/27/21 Brew Day -used the zest and peel of 6 oranges and 2 grapefruit -recipe called for 1.5 oz of peel and this was 4.5 oz.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-05-07 16:24 UTC

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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