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Belgian Brun (Brown)

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 293 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)

Created: Tuesday November 14th 2023

Original Gravity:

1.088

Final Gravity:

1.021

ABV (standard):

8.8%

IBU (tinseth):

25.6

SRM (morey):

45.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Dingemans - Belgian Pilsner Malt12 lb Belgian Pilsner Malt	37	1.6	72.7%
1 lb	Dingemans - Belgian Cara 8 Pils Malt1 lb Belgian Cara 8 Pils Malt	30	6	6.1%
0.50 lb	Dingemans - Mroost 900 MD Chocolate Malt0.5 lb Mroost 900 MD Chocolate Malt	32	340	3%
3 lb	Candi Syrup - Belgian Candi Syrup - D-1803 lb Belgian Candi Syrup - D-180	32	180	18.2%
16.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	47 Hops - Saaz1.5 oz Saaz Hops	Pellet	3.8	Boil	60 min	18.93	60%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil	10 min	6.62	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	47 Hops - Saaz (Pellet) 1.4999999965689 oz Saaz (Pellet) Hops	18.93	60%
1 oz	Styrian Goldings (Pellet)	6.62	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.2 gal	Strike	169 °F	156 °F	60 min
7 gal	Fly Sparge	170 °F	170 °F	20 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 68 °F

Yeast

Imperial Yeast - B45 Gnome

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium-high
Optimum Temp:	65 - 75 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 140 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 19.62 psi Temp: 35 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Water (ppm): Ca: 60, Mg 6, Na 0, Cl 79, SO4 62, HCO3 0 Add to 8 gal (30 L) RO water: 2g Gypsum, 2g Epsom, 5g CaCl2 Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
Mash Chemistry and Brewing Water Calculator

Notes

Water (ppm): Ca: 60, Mg 6, Na 0, Cl 79, SO4 62, HCO3 0
Add to 8 gal (30 L) RO water:
2g Gypsum,
2g Epsom,
5g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

Ferment for 1-2 weeks, pitching at 65 F (18 C) and allowing to free rise no higher than 82 F (28 C), Allow to condition for another 1-2 weeks as appropriate.

Last Updated and Sharing

173

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Brews

Public: Yup, Shared
Last Updated: 2023-11-14 17:32 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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