Witbier 24 - Beer Recipe - Brewer's Friend

Witbier 24

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Me/BLANCHE DE BRUGES
No Chill: 20 minute extended hop boil time
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Friday December 1st 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Gladfield - German Pilsner Malt2.5 kg German Pilsner Malt 36.3 2.03 50%
1.75 kg Gladfield - Wheat Malt1.75 kg Wheat Malt 38.8 2.13 35%
500 g Gladfield - Chit Wheat Malt500 g Chit Wheat Malt 36 1.7 10%
250 g Gladfield - Rolled Oats (harraway's)250 g Rolled Oats (harraway's) 32.2 1.62 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Pacific Jade4 g Pacific Jade Hops Pellet 13.5 Boil 60 min 7.05 20%
1 g Irish Moss and Nutrient1 g Irish Moss and Nutrient Hops Leaf/Whole 0.1 Boil 15 min 0.01 5%
15 g Pacific Jade15 g Pacific Jade Hops Pellet 13.5 Boil 5 min 17.42 75%
20 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mash 1 Infusion -- 63 °C 80 min
mash 2 Infusion -- 71 °C 10 min
Mash out Infusion -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1g Gypsum
1g Epsom salts
3.5g Cal Chloride

Mash 19L
Sparge 15L
Mash water 3ml of acid (20-25%) Mash pH5.65 (added 5ml of acid)
Sparge water ml of acid
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed 19/1/24

Pre-boil 1.042 (target 1.040) reduced boil length by 12 mins
OG 1.047
FG 1.012
ABV 4.65%

21/1/24 Pitched 2 (large) packs (no starter)

Slow start to fermentation. Fermenting strongly by 24/1. Ramped up temp from 19 to 22°C over the first few days.

Raised to 23°C as fermentation slowed.

Actively fermenting on 28/1/24

1/2/24 Still some bubbles in blow off but should be done (hopefully just off-gassing). Bottled 5 beers for comp. Tasting great - lightly spicy, with belgian fruity yeast character and pleasant low bitterness. Really well balanced.

View Count: 72
Brew Count: 0
Last Updated: 2024-08-23 00:10 UTC

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