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PB Witbier v3 02/05/2020

Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 172 calories (Per 16oz)
Carbs: 17.8 g (Per 16oz)

Created: Thursday August 22nd 2019

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

14.6

SRM (morey):

4.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
75 lb	Belgian - Pilsner75 lb Pilsner	37	1.6	31.8%
60 lb	Flaked Wheat60 lb Flaked Wheat	34	2	25.4%
40 lb	Flaked Oats40 lb Flaked Oats	33	2.2	16.9%
25 lb	American - White Wheat25 lb White Wheat	40	2.8	10.6%
20 lb	Rice Hulls20 lb Rice Hulls	0	0	8.5%
10 lb	German - CaraFoam10 lb CaraFoam	37	1.8	4.2%
6 lb	Belgian - Munich6 lb Munich	38	6	2.5%
236 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Sterling4 oz Sterling Hops	Pellet	9	First Wort	60 min	7.6	66.7%
2 oz	Columbus2 oz Columbus Hops	Pellet	16.6	First Wort	60 min	7.01	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Sterling (Pellet)	7.6	66.7%
2 oz	Columbus (Pellet)	7.01	33.3%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
70 gal		Strike	171 °F	154 °F	60 min
Starting Mash Thickness: 1.22 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
100 g	corriander	Spice	Whirlpool	20 min.
4 oz	bitter orange peel	Flavor	Whirlpool	20 min.
16 oz	sweet orange peel	Flavor	Whirlpool	20 min.
12 each	oranges or tangellos (zest)	Flavor	Whirlpool	20 min.
20 each	chamomile tea bags	Flavor	Whirlpool	20 min.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	67 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1789 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
70 gal strike water at 171 F, target mash temp is 154 F 10 g Gypsum in mash 30 g Epsom salt in mash 50 g CaCl in mash 80 ml 88% lactic acid in mash 75 gal sparge water at 180 F Add 100 ml 88% lactic acid in whirlpool, after boil
Mash Chemistry and Brewing Water Calculator

Notes

1 tbsp fermcap just before boil
18 g whirlfloc G 15 min before end of boil
1 g zinc 15 min before end of boil
pitch 0.5L WLP400 liquid yeast at 66F. 24 hours after blow-off activity starts raise set point to 74F

Last Updated and Sharing

292

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Brews

Public: Yup, Shared
Last Updated: 2020-02-05 02:15 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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