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Belgian Wit - Brigida

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.096 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Great Egret Brewery
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
URL: http://www.doorcountybeer.com/door-county-homebrewing-championships/2013-medalists/

Created: Friday December 13th 2019

Original Gravity:

1.050

Final Gravity:

1.014

ABV (standard):

4.7%

IBU (tinseth):

11.3

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.70 kg	Belgian - Pilsner5.7 kg Pilsner	37	1.6	44%
5.30 kg	Flaked Wheat5.3 kg Flaked Wheat	34	2	40.9%
0.34 kg	Belgian - Munich0.336 kg Munich	38	6	2.6%
0.62 kg	Rice Hulls0.616 kg Rice Hulls	0	0	4.8%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	7.7%
12.95 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
76 g	Tettnanger76 g Tettnanger Hops	Pellet	4.5	Boil	60 min	10.41	64.4%
42 g	Saaz42 g Saaz Hops	Pellet	3.5	Boil	5 min	0.89	35.6%
118 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
76 g	Tettnanger (Pellet) 76 g Tettnanger (Pellet) Hops	10.41	64.4%
42 g	Saaz (Pellet) 42 g Saaz (Pellet) Hops	0.89	35.6%
118 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.5 L		Temperature	--	10 °C	20 min
8.5 L		Temperature	--	20 °C	45 min
16.1 L	Sparge	Temperature	--	28 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
30 g	Coriander Seed	Spice	Boil	10 min.
85 g	Fresh Orange Peel	Spice	Boil	5 min.
20 g	chamomile	Water Agt	Boil	5 min.
14 g	cardamom	Water Agt	Boil	5 min.
14 g	ginger	Water Agt	Boil	5 min.

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	3 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-Low
Optimum Temp:	18 - 25 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 511 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^-
62	12	17	49	88	8
Cut tap water with RO water 3 to 1.
Mash Chemistry and Brewing Water Calculator

Notes

(a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is reach

Award Winning Recipe

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-12-13 14:47 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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