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## 01 Jamil Wittebrew

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday August 7th 2020
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OG: 1.050 FG: 1.015 ABV: 4.7% IBU: 16

1.049
1.012
4.9%
18.7
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 41.4%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 41.4%
0.25 lb German - Munich Light0.25 lb Munich Light 37 6 3.4%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 3.4%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 10.3%
7.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 18.71 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.75 oz orange zest Flavor Boil 5 min.
5 g Coriander Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.1 psi       Temp: 40 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Temperature 122 °F 122 °F 15 min
Temperature 154 °F 154 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.17 12.7  
Mash volume with grains 3.75 15  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume (equipment estimates 3.01 g | 12.1 qt) 2.98 11.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 6.16 24.6
Equipment Profile Used: System Default
 
Notes

Mash at 122 for 15 minutes
Raise to 154 over 15 minutes
Hold at 154 for 60 minutes

Boil for 60 minutes

Ferment at 68 degrees then raise to 72 degrees by last third of fermentation.

Bottle 1 gallon

Cold crash 2.5 gallons to 40 degrees then carbonate to 2 - 2.5 volumes

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  • Public: Yup, Shared
  • Last Updated: 2020-08-07 03:39 UTC