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Witty Dutchman Witbier- 12 gal

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.56 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Tuesday October 1st 2024

Original Gravity:

1.045

Final Gravity:

1.013

ABV (standard):

4.2%

IBU (tinseth):

24.9

SRM (morey):

3.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.60 lb	Belgian - Pilsner9.6 lb Pilsner	37	1.6	47.1%
4.80 lb	Rahr - White Wheat4.8 lb White Wheat	39.1	3.2	23.5%
3.60 lb	Rahr - Red Wheat3.6 lb Red Wheat	39.1	3.2	17.6%
28.80 oz	Briess - Brewers Yellow Corn Flakes28.8 oz Brewers Yellow Corn Flakes	34.5	0.8	8.8%
9.60 oz	Briess - Brewers Oat Flakes / Flaked oats9.6 oz Brewers Oat Flakes / Flaked oats	32.2	2.5	2.9%
20.40 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.68 oz	Artisan - Northern Brewer1.68 oz Northern Brewer Hops		Pellet	8.5	Boil	60 min	24.85	100%
1.68 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.68 oz	Artisan - Northern Brewer (Pellet)		24.85	100%
1.68 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.7 gal	Infusion	162 °F	155 °F	60 min
6.7 gal	Strike	171 °F	171 °F	--
4.8 gal	Fly Sparge	168 °F	168 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2.40 oz	orange peel		Herb	Boil	10 min.
12 oz	cracked coriander		Spice	Boil	5 min.

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	2.40 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-Low
Optimum Temp:	64 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 178 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

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

Notes

Single infusion mash at 155°F (68°C) for 60 min with (2.8 gal.) 10.6 L of 171°F (77°C) strike water. Sparge with pH-treated water at 168°F (76°C). Run off 6.5 gal. (24.6 L) wort and boil, adding hops and spices as specified. Whirlpool and chill to 65°F (18°C), then pitch yeast (no starter). Ferment 14 days at 65°F (18°C), then rack to secondary and hold an additional 5 days at 65°F (18°C). Raise to 68°F (20°C) and hold for 2 days, then cold crash and carbonate to 2–2.5 vol. (4–5 g/L) CO2.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-10-01 02:39 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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