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whit

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Timo_Brews
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Tuesday August 6th 2024

Allagash White Clone

by JJ2K

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

hoegaarden clone

by Mantas

OG: 1.051 FG: 1.014 ABV: 4.9% IBU: 17

Broken Glass Belgian

by Hawkbox

OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 14

Original Gravity:

1.049

Final Gravity:

1.010

ABV (standard):

5.2%

IBU (tinseth):

17.0

SRM (morey):

4.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.20 kg	Ireks - Wheat Malt Light2.2 kg Wheat Malt Light	38	1.95	45.7%
1 kg	Weyermann - Munich Type I1 kg Munich Type I	38	6	20.8%
1 kg	German - Pale Ale1 kg Pale Ale	39	2.3	20.8%
300 g	Corn Sugar - Dextrose300 g Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	6.2%
315 g	Flaked Oats315 g Flaked Oats	33	2.2	6.5%
4.82 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
45 g	Saaz45 g Saaz Hops		Pellet	3.5	Boil	30 min	17.04	100%
45 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
45 g	Saaz (Pellet) 45 g Saaz (Pellet) Hops		17.04	100%
45 g / $ 0.00

Mash Guidelines

Amount	Start Temp	Target Temp	Time
20 L	55 °C	55 °C	10 min
20 L	66 °C	66 °C	60 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
7 ml	Lactic acid	Water Agt	Mash	0 min.
0.50 g	Ascorbic Acid	Water Agt	Whirlpool	0 min.
2.20 g	Yeast Nutrient	Other	Boil	50 min.
0.50 each	whirl floc	Water Agt	Mash	50 min.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	19 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 243 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Oberwil, Basellandschaft, Switzerland

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

Notes

55°C Mash in
66 °C / 152.6°F 60 min
Stand post mash for 6 minutes, then pull malt pipe.

3 liter sparge, 66 degree water.

Brought to post boil volume of 20 liters....

Post boil and pre fruit gravity is 1.049
After fruit addition it is 1.051 or so, maybe 1.052

Fermentation temp is 69 degrees.

Fruit is 1 kg of Ponthier strawberry puree (1 liter), which includes sugar, added to fermenter when I put the wort in to mix up the syrupy puree, and before yeast pitch.

1.5 liter starter culture of yeast, 279 billion yeast...for 1.03million cells per ml. (143,8 g dme in 1,5 liters of water, 1.036 sg)

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-09-07 16:09 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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