Voeha Wit Beer Recipe | All Grain Witbier | Brewer's Friend
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Voeha Wit

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Sunday February 21st 2016
1.050
1.012
5.0%
18.5
6.7
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Flaked Wheat2 kg Flaked Wheat 34 3.84 45.5%
1.60 kg Belgian - Pilsner1.6 kg Pilsner 37 2.77 36.4%
400 g Belgian - Pilsner400 g Pilsner 37 2.77 9.1%
200 g Belgian - Munich200 g Munich 38 14.51 4.5%
200 g Flaked Oats200 g Flaked Oats 33 4.37 4.5%
4,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6.2 Boil 60 min 18.51 100%
25 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Strike temp 46C Infusion -- 43 °C 20 min
14.5 L Just add 6.5 litres of boiling water. Infusion -- 66 °C 75 min
21 L Add 6.5 litres of boiling water to mash out. Infusion -- 76 °C 10 min
9 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 2 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Dried curacao peel Spice Boil 20 min.
1.50 g Chamomile Spice Boil 5 min.
15 g Coriander seeds Spice Boil 5 min.
7 g Dried curacao peel Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 250g @ 20C       CO2 Level: 3.0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Add 2g of gypsum, 1.5g table salt and 2g calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Notes

Partial wort souring:

  1. Prepare 2 litres of wort from 400g of the pilsner malts three days prior brewing (marked separate on the grain bill).
  2. Boil the wort and pour into sterilised erlenmeyer flask.
  3. Let the flask to cool to +50C.
  4. Throw a generous handful of uncrushed pilsner malts into the flask.
  5. Cover the flask with sterilised aluminum foil. Seal with rubberbands.
  6. Keep the flask temperature between 40-50C for three days.
  7. Pour the soured wort into a small kettle and boil for 10 minutes.
  8. Add to the main wort when brewing.
Recipe Picture
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-03-06 12:58 UTC
NEW Water Requirements:
Voeha Wit
Equipment Profile Used

System Default

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Water Requirements:
Voeha Wit
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Recipe Cost $ (USD)
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.
Gallons
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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