Witty One - Beer Recipe - Brewer's Friend

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Witty One

284 calories 30.5 g 660 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 9.5 °P (recipe based estimate)
Post Boil Gravity: 11.5 °P (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 89%
Calories: 284 calories (Per 660ml)
Carbs: 30.5 g (Per 660ml)
Created: Friday September 18th 2020
11.5 °P
3.1 °P
4.5%
11.8
3.9
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg Canadian - Pale 2-Row4.75 kg Pale 2-Row 36 1.75 44.2%
4.75 kg Canadian - Pale Wheat4.75 kg Pale Wheat 36 2 44.2%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 9.3%
0.25 kg Munich0.25 kg Munich 37 6 2.3%
10.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Hallertau Mittelfruh56 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.75 100%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
86 g Orange Zest Spice Boil 5 min.
22 g corriander Herb Boil 5 min.
2 g chamomile Herb Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 2 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Calgary
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65 L Infusion 50 °C 50 °C 15 min
50 °C 68 °C 60 min
68 °C 76 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.98 L. Suggest reducing initial water volume to 45.4 L and adding 5.58 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 73.75 L. Suggest reducing initial strike volume to 38.31 L and adding 28.35 L sparge/top-off. 66.7
Strike water volume (equipment estimates 62.6 L) 66.7
Mash volume with grains (equipment estimates 69.7 L) 73.7
Grain absorption losses -10.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 45
Volume into fermentor 45
Total: 66.7  
Equipment Profile Used: System Default
 
Notes

5 g CaCl2
5 g CaSO4
lactic to mash goal pH 5.45

post fermentation addition of citrus (40gm and 11 g coriander ) in split batch - 2 days rest

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  • Last Updated: 2021-03-25 17:21 UTC