Baarley Man Quick Wit - Beer Recipe - Brewer's Friend

Baarley Man Quick Wit

171 calories 16.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Tuesday March 11th 2025
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OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 16

1.052
1.011
5.3%
14.4
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 56.5%
2 lb Belgian - Wheat2 lb Wheat 38 1.8 17.4%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 26.1%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.6 Boil 60 min 9.65 50%
1 oz Saaz1 oz Saaz Hops Pellet 2.6 Boil 15 min 4.79 50%
2 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.08 gal Infusion 150 °F 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Sweet Orange Peel Flavor Boil 15 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"Baarley Man Quick Wit" Witbier beer recipe by BrewingBaar. BIAB, ABV 5.31%, IBU 14.44, SRM 3.62, Fermentables: (Pilsner, Wheat, Flaked Wheat) Hops: (Saaz) Other: (Sweet Orange Peel, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda)
View Count: 37
Brew Count: 0
Last Updated: 2025-03-11 05:14 UTC

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