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Belgian Marmalade Wit

Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: E Hines
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Sunday February 14th 2016

Original Gravity:

1.059

Final Gravity:

1.014

ABV (standard):

5.9%

IBU (tinseth):

15.1

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	BE - Pale Ale10.5 lb Pale Ale	38	3.4	46.8%
10 lb	Briess - Red Wheat Raw10 lb Red Wheat Raw	36.8	2	44.6%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	2.2%
1 lb	Rolled Oats1 lb Rolled Oats	33	2.2	4.5%
7 oz	German - Acidulated Malt7 oz Acidulated Malt	27	3.4	1.9%
22.44 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Tettnanger2 oz Tettnanger Hops	Pellet	3.5	Boil	60 min	12.47	50%
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	2.66	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Tettnanger (Pellet)	12.47	50%
2 oz	Hallertau Mittelfruh (Pellet)	2.66	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Fly Sparge	--	154 °F	--
Starting Mash Thickness: 1.36 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
13 oz	Organic Marmalade	Flavor	Boil	5 min.
1.50 oz	Coriander Cracked	Spice	Boil	1 min.
2 oz	Orange Zest	Flavor	Secondary	5 days
0.50 oz	Coriander Cracked	Flavor	Secondary	5 days

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	67 - 74 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 202 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^-
85	4.4	12	92	68	43
Add Salts to 7.5 Gal RO only mash water, 3.5gm Gypsum, 4.5gm, Calcium Chloride, 1 gm Mag Chloride, 2gm Chalk . My RO has 12 ppm sodium so no Nacl added. Sparge with 8.5 Gal RO. Cl/So4 ratio 1.4 to 1 for soft mouthfeel. Use Noble hops with spicy character. 10 to 20 IBU is Style. Acid malt is for mash pH and Flavor profile. If using Wheat Malt instead of raw wheat, do usual infusion Mash.
Mash Chemistry and Brewing Water Calculator

Notes

Cereal Mash: Bring 1/2 of mash water to boil. Add All crushed Wheat (note the American Wheat is Raw Red Hard Wheat) and Oats to gelatinize for 15 to 30 min. Then add gelatinized wheat and oats to main Mash, target = 154F for 45 min.
Main Mash: Using 1/2 mash water, Mash crushed barley at 122F until Cereal added then 154 for 45 minutes. Add 1 lb Rice Hulls (Critical with Cereal Mash) and stir and place into Lauter Tun. Sparge and collect 12 to 12.5 Gallons. Boil til 10.5 Gallons. Add no finings. Note Add 13oz Marmalade at 5 min and 1.5oz Crushed Coriander at 1 min. In secondary added 2 Orange Zest and 0.5oz Crushed Coriander. This beer is Fantastic. Best Wit I have ever made.

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Public: Yup, Shared
Last Updated: 2022-03-09 21:04 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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