Belgian Wit - Beer Recipe - Brewer's Friend

Belgian Wit

171 calories 17 g
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 40 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.55 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per )
Carbs: 17 g (Per )
Created: Monday October 10th 2022
1.052
1.012
5.2%
15.7
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb BE - Pale Ale3.75 lb Pale Ale 38 3.4 50%
3.50 lb Flaked Wheat3.5 lb Flaked Wheat 34 2 46.7%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 3.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 10.2 40%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 5.52 40%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Aroma 0 min 20%
1.25 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 132 °F 123 °F 15 min
Infusion -- 149 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Sweet Orange Peel Flavor Other 5 min.
0.75 oz Crushed Coriander Spice Other 5 min.
 
Yeast
Omega Yeast Labs - Wit OYL-030
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 74 °F       CO2 Level: 2.75 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
"Belgian Wit" Witbier beer recipe by Brewer #366678. BIAB, ABV 5.24%, IBU 15.72, SRM 4.89, Fermentables: (Pale Ale, Flaked Wheat, Rice Hulls) Hops: (Hallertau Mittelfruh) Other: (Sweet Orange Peel, Crushed Coriander)
View Count: 207
Brew Count: 0
Last Updated: 2023-04-23 21:55 UTC

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