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witbier (BH)

Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 9.5 liters
Post Boil Size: 9.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Pedro Luis Schiavuzzo
Calories: 148 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)

Created: Friday August 18th 2023

Original Gravity:

1.049

Final Gravity:

1.007

ABV (standard):

5.5%

IBU (tinseth):

18.4

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.25 kg	Agrária - Pilsner Malt1.25 kg Pilsner Malt	37	2	58.7%
0.63 kg	Canada Malting - WHITE WHEAT MALT0.63 kg WHITE WHEAT MALT	38.1	3.5	29.6%
0.25 kg	Weyermann - Rye Malt0.25 kg Rye Malt	36	3.7	11.7%
2.13 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5 g	Magnum5 g Magnum Hops		Leaf/Whole	15	Boil	60 min	18.42	100%
5 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5 g	Magnum (Leaf/Whole) 5 g Magnum (Leaf/Whole) Hops		18.42	100%
5 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
21 g	Bitter Orange Peel		Flavor	Mash	15 min.
12 g	Coriander Seed		Spice	Mash	15 min.

Yeast

Angel Yeast - BF 16 Lager Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	86%	Flocculation:	High
Optimum Temp:	9 - 13 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 40 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Last Updated and Sharing

127

Views

Brews

Public: Yup, Shared
Last Updated: 2023-09-04 21:43 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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