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Belgian Wit cw

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 26.2 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: cwent
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)

Created: Sunday August 12th 2018

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

6.0%

IBU (tinseth):

14.8

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.60 kg	Belgian - Pilsner2.6 kg Pilsner	37	1.6	38.9%
2.30 kg	Flaked Wheat2.3 kg Flaked Wheat	34	2	34.4%
0.80 kg	German - Wheat Malt0.8 kg Wheat Malt	37	2	12%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	7.5%
0.30 kg	German - Caramel Pils0.3 kg Caramel Pils	35	2.4	4.5%
0.19 kg	Corn Sugar - Dextrose0.191 kg Corn Sugar - Dextrose	46	0.5	2.9%
6.69 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	5.4	Boil	60 min	10.81	50%
20 g	Saaz20 g Saaz Hops	Pellet	4	Boil	15 min	3.97	50%
40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	East Kent Goldings (Pellet) 20 g East Kent Goldings (Pellet) Hops	10.81	50%
20 g	Saaz (Pellet) 20 g Saaz (Pellet) Hops	3.97	50%
40 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3 L	Infusion	--	50 °C	20 min
	Infusion	--	68 °C	50 min
	Sparge	--	77 °C	10 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
25 g	coriander	Herb	Boil	5 min.
25 g	fresh mandarin peel	Flavor	Boil	5 min.
7.20 g	Calcium Chloride	Water Agt	Mash	1 hr.
1.80 g	Epsom Salt	Water Agt	Mash	1 hr.
2.90 g	Gypsum	Water Agt	Mash	1 hr.
0.70 g	Table Salt	Water Agt	Mash	1 hr.
12 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Med-Low
Optimum Temp:	17 - 24 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 290 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 191g CO₂ Level: 2.5 Volumes

Target Water Profile

userwaterprofile-13471

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
3	1	4	6	2	5
target water profile - light coloured and malty 19L mash water and 25L of sparge Melbourne water: Gypsum = 2.9g (1.3, 1.6) Epsom Salts = 1.8g (0.8, 1.0) Table Salt = 0.7g (0.3, 0.4) Calcium Chloride = 7.2g (3.1, 4.1) Campden tablet = 0.31g (0.135, 0.178) Lactic Acid 88% = 12ml (4.32, 5.68) + additional 2 as start of boil
Mash Chemistry and Brewing Water Calculator

Notes

Target pitch rate (Pro brewer 0.75) = 250B - 1.9L starter, 76% viability of yeast.

pH measurements:
mash in - 5.01 @ 45deg.C
end of mash - 5.45 @ 60deg.C
start of boil - 5.75 @ 40deg.C
10min into boil with additional 2ml Lactic - 5.54 @ 39.5deg.C
cooled wort - 5.57 @ 26deg.C

Fermented at 20deg.C for 9 days (SG at 1.030) increased to 22deg.C for 9 days (18 days until airlock movement stopped). FG 1.015.

Last Updated and Sharing

330

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Brews

Public: Yup, Shared
Last Updated: 2018-09-07 02:18 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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