Witbier Beer Recipe | All Grain Witbier by david@gnomebrewshop.com | Brewer's Friend
Brew your best beer EVER. Start your Free Trial of Brewer's Friend today! Sign Up ×

Witbier

130 calories 11.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 80% (brew house)
Source: David Odefey
Calories: 130 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Saturday April 18th 2015
1.040
1.007
4.3%
14.4
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Belgian - Pilsner3.5 lb Pilsner 37 1.6 42.4%
3.50 lb Flaked Wheat3.5 lb Flaked Wheat 34 2 42.4%
0.75 lb Rolled Oats0.75 lb Rolled Oats 33 2.2 9.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 6.1%
8.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3 First Wort 0 min 14.44 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Protein Rest Temperature -- 122 °F 15 min
4 gal Beta-amylase rest Infusion -- 148 °F 30 min
4 gal Alpha-amylase rest Temperature -- 158 °F 30 min
4 gal Mash Out Temperature -- 172 °F 10 min
4.5 gal Fly Sparge -- 172 °F 20 min
Starting Mash Thickness: 1.94 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Coriander Spice Boil 5 min.
16 g Bitter Orange Zest, Dry Spice Boil 5 min.
2.40 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 156 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       CO2 Level: 3 Volumes
 
Target Water Profile
Hoegaarden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 13 9 60 87 0
Mash Water (4 gal)
1.6 g CaSO4
1.4 g CaCl
4 g Lactic Acid

Sparge Water (4.5 gal)
1.8 g CaSO4
1.6 g CaCl
3.0 g Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermentation Schedule:
Day 1 - 2 @ 19C
Day 3 @ 20 C
Day 4 @ 21 C
Day 5 @ 22 C
Hold till fermentation is complete


Orange zest was partially dried

Brewer's Friend Logo
Last Updated and Sharing
 
1,206
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-04-03 14:45 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top