Blanche Oreiller Witbier

175 calories 18.7 g
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil Zainasheff, Brew magazine, Jul/Aug 2007
Calories: 175 calories (Per )
Carbs: 18.7 g (Per )
URL: https://byo.com/bock/item/1647-witbier-style-profile
Created Wednesday May 25th 2016
1.053
1.014
5.2%
16.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Flaked Wheat4.5 lb Flaked Wheat 34 2 40%
4.90 lb Belgian - Pilsner4.9 lb Pilsner 37 1.6 43.6%
1.10 lb Flaked Oats1.1 lb Flaked Oats 33 2.2 9.8%
0.25 lb Belgian - Munich0.25 lb Munich 38 6 2.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.4%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 16.08 100%
1 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Strike water = 127.6F. Hold mash at 122 °F for 15 mins Infusion -- 122 °F 15 min
2.6 gal (Using boiling water) raise temp over next 15 minutes to 154 °F Infusion -- 154 °F 15 min
Hold until conversion is complete, about 60 to 90 mins Temperature -- 154 °F 90 min
2.4 gal (Using boiling water) raise temp to mash out at 168 °F Infusion -- 168 °F 5 min
Sparge slowly w/170 °F water, collecting wort until pre-boil kettle is around 6.5 gallons and gravity is 1.039. Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz fresh citrus zest Flavor Boil 5 min.
0.40 oz crushed coriander seed Spice Boil 5 min.
0.03 oz dried chamomile flowers Herb Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.0 (M cells / ml / ° P) 0 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation.

View Count: 1376
Brew Count: 1
Last Updated: 2016-05-25 21:12 UTC

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