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Witbier 24

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Me/BLANCHE DE BRUGES
No Chill: 20 minute extended hop boil time
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)

Created: Friday December 1st 2023

Kronenburg 1664 Blanc Clone (Solkonge) 25 l

by Kjeller 5

OG: 1.052 FG: 1.011 ABV: 5.3% IBU: 27

Allagash White Clone

by JJ2K

OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 20

Modèle E - Witbier

by jtbai

OG: 1.046 FG: 1.012 ABV: 4.6% IBU: 21

Original Gravity:

1.047

Final Gravity:

1.012

ABV (standard):

4.6%

IBU (tinseth):

24.5

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Gladfield - German Pilsner Malt2.5 kg German Pilsner Malt	36.3	2.03	50%
1.75 kg	Gladfield - Wheat Malt1.75 kg Wheat Malt	38.8	2.13	35%
500 g	Gladfield - Chit Wheat Malt500 g Chit Wheat Malt	36	1.7	10%
250 g	Gladfield - Rolled Oats (harraway's)250 g Rolled Oats (harraway's)	32.2	1.62	5%
5 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 g	Pacific Jade4 g Pacific Jade Hops	Pellet	13.5	Boil	60 min	7.05	20%
1 g	Irish Moss and Nutrient1 g Irish Moss and Nutrient Hops	Leaf/Whole	0.1	Boil	15 min	0.01	5%
15 g	Pacific Jade15 g Pacific Jade Hops	Pellet	13.5	Boil	5 min	17.42	75%
20 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
19 g	Pacific Jade (Pellet) 19 g Pacific Jade (Pellet) Hops	24.47	95%
1 g	Irish Moss and Nutrient (Leaf/Whole)	0.01	5%
20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	mash 1	Infusion	--	63 °C	80 min
	mash 2	Infusion	--	71 °C	10 min
	Mash out	Infusion	--	77 °C	10 min
Starting Mash Thickness: 3 L/kg

Yeast

White Labs - Belgian Wit II Ale Yeast WLP410

Amount:	2 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Low-Med
Optimum Temp:	19 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 268 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
1g Gypsum 1g Epsom salts 3.5g Cal Chloride Mash 19L Sparge 15L Mash water 3ml of acid (20-25%) Mash pH5.65 (added 5ml of acid) Sparge water ml of acid
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 19/1/24

Pre-boil 1.042 (target 1.040) reduced boil length by 12 mins
OG 1.047
FG 1.012
ABV 4.65%

21/1/24 Pitched 2 (large) packs (no starter)

Slow start to fermentation. Fermenting strongly by 24/1. Ramped up temp from 19 to 22°C over the first few days.

Raised to 23°C as fermentation slowed.

Actively fermenting on 28/1/24

1/2/24 Still some bubbles in blow off but should be done (hopefully just off-gassing). Bottled 5 beers for comp. Tasting great - lightly spicy, with belgian fruity yeast character and pleasant low bitterness. Really well balanced.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-08-23 00:10 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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