Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Post Boil Size: 6.79 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Wednesday July 22nd 2020
1.056
1.015
5.3%
16.8
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 40%
5 lb Weyermann - Pale Wheat5 lb Pale Wheat 36 2 36.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.3%
1 lb German - Carapils1 lb Carapils 35 1.3 7.3%
0.50 lb Munich0.5 lb Munich 37 6 3.6%
0.75 lb Rice Hulls0.75 lb Rice Hulls 0 0 5.5%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.79 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 5 min.
1.50 oz Citrus Zest Flavor Boil 5 min.
0.40 oz Crushed Coriander Seed Flavor Boil 5 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 287 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.37 psi       Temp: 45 °F       CO2 Level: 2.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Step 1 Strike 128 °F 122 °F --
2 gal Sparge 172 °F 172 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.88 27.5  
Mash volume with grains 7.98 31.9  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 2.13 g | 8.5 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.54 30.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.79 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.79 g | 27.2 qt) 5.5 22  
Total: 9.51 38
Equipment Profile Used: System Default
 
Notes

Make sure water calculations allow for 90 minute boil, to drive off DMS from Pilsener malt.

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  • Last Updated: 2021-12-14 14:56 UTC