View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

T.H.C. Belgian Witbier

Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.43 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Antonis Patedakis
Hop Utilization: 96%
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)

Created: Tuesday February 14th 2023

PopsWitbier

by Papini

OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 17

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

17.5

SRM (morey):

3.6

Mash pH

5.4

Cost €

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Belgian - Pilsner2 kg Pilsner	37	1.6	42.8%
1.20 kg	Flaked Wheat1.2 kg Flaked Wheat	34	2	25.7%
1 kg	German - Wheat Malt1 kg Wheat Malt	37	2	21.4%
290 g	Flaked Oats290 g Flaked Oats	33	2.2	6.2%
80 g	Weyermann - Munich Type I80 g Munich Type I	38	6	1.7%
100 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	2.1%
4.67 kg / 0.00 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	Saaz30 g Saaz Hops		Pellet	4.4	Boil	60 min	17.54	100%
30 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Saaz (Pellet) 30 g Saaz (Pellet) Hops		17.54	100%
30 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
27.73 L	Mash out at 75°C	Infusion	71 °C	68 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Gypsum	Water Agt	Mash	0 min.
1.50 g	Salt	Water Agt	Mash	0 min.
20 g	Crushed Coriander	Spice	Boil	5 min.
80 g	Orange Zest	Spice	Boil	5 min.
4 g	Cardamom	Spice	Boil	5 min.
4 g	Chamomile	Herb	Boil	5 min.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 ml	Lactic acid	Water Agt	Mash	0 min.

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Med-Low
Optimum Temp:	18 - 25 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 186 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 170.4 g Temp: 20 °C CO₂ Level: 2.8 Volumes

Target Water Profile

Rouvas

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
57.4	12	28.3	62.2	38.2	1.9
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 21°C and allow to free rise to 25°C.
Bottle at 2 weeks, prime around 2.8 - 3 volumes of CO2 and condition warm for 2 more weeks before refrigerating.

Recipe Photos

Last Updated and Sharing

425

Views

Brews

Public: Yup, Shared
Last Updated: 2024-11-02 16:21 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!