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Belgian Wit

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

2.00 (1 Review)

Calories: 162 calories (Per 16oz)
Carbs: 18.1 g (Per 16oz)

Created: Friday January 31st 2020

Clone of Largaarden

by Blackhound

OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 15

Original Gravity:

1.049

Final Gravity:

1.014

ABV (standard):

4.7%

IBU (tinseth):

16.5

SRM (morey):

3.8

Mash pH

6.0

Cost $

n/a

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Fermentation History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 16oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	45.5%
10 lb	Flaked Wheat10 lb Flaked Wheat	34	2	45.5%
2 lb	Rolled Oats2 lb Rolled Oats	33	2.2	9.1%
22 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Goldings2 oz Goldings Hops		Pellet	4.5	Boil	60 min	16.49	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Goldings (Pellet)		16.49	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal	Protein Rest	Strike	139 °F	132 °F	15 min
3 gal	Mash	Steeping	158 °F	150 °F	60 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.50 oz	Coriander	Spice	Boil	55 min.
2 oz	Bitter Orange Peel	Spice	Boil	55 min.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
2 g	Gypsum	Water Agt	Mash	0 min.

Yeast

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	2 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 177 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.71 psi Temp: 35 °F CO₂ Level: 2.8 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

778

Views

Brews

Public: Yup, Shared
Last Updated: 2020-02-01 06:23 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

Discussion about this recipe:

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K4 Brewinator • 02/03/2020 at 10:42pm

2 of 5

While brewing this I got my first stuck mash. The mash was like stirring oatmeal. No wonder my rims flow trickled to nothing. I could take my spoon and as long as I was continuously stirring and could feel the spoon scraping across the holes of my false bottom I could get some limited flow. Heating of the wort was very slow and there was absolutely no filtration so the wort was VERY cloudy and full of small chunks of oats and wheat etc. Since I couldn't get it up above about 140 deg. I didn't get conversion of my starches. I finally gave up and sparged out to the kettle where I brought the temp up to 150 and let it stay there for a while till I could get my starches to convert. The "?protein?" gunk that was still in the wort in the kettle (presumably because it wasn't filtered out by the mash bed) kept gumming up the bazooka screen that I had over my dip tube and I had to constantly scrape it to get my whirlpool to flow. Thankfully I didn't use that often only at first to sanitize, later while cooling and finally to pump to the fermenter. Sigh. Made for a LONG brew day. I won't do this recipe again in its current form. I will only do something that uses less flaked wheat & oats. Perhaps malted wheat?? Something to thin the mash to get that under control. This had better taste good.

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Belgian Wit

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