Heel wit - Beer Recipe - Brewer's Friend

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Heel wit

169 calories 17 g 0.33 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.2 liters
Post Boil Size: 24.22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MartinHo
Calories: 169 calories (Per 0.33L)
Carbs: 17 g (Per 0.33L)
Created: Thursday October 22nd 2020
1.055
1.013
5.5%
17.7
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,200 g Belgian - Pilsner2200 g Pilsner 37 2.77 41.1%
2,400 g Belgian - Wheat2400 g Wheat 38 3.31 44.9%
500 g Flaked Oats500 g Flaked Oats 33 4.37 9.3%
250 g Cane Sugar250 g Cane Sugar 46 4.7%
5,350 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Cascade25 g Cascade Hops Leaf/Whole 5.7 Boil 50 min 14.39 62.5%
15 g Cascade15 g Cascade Hops Leaf/Whole 5.7 Boil 10 min 3.29 37.5%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.69 ml Lactic acid Water Agt Mash 1 hr.
8 g Coriander Seed Spice Boil 5 min.
15 g Orange peel Spice Boil 5 min.
2 g Irish Moss Fining Boil --
170 g Corn Sugar Water Agt Bottling --
1.20 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 170       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 3.9 29.8 52 35 117
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.16 L Strike 71 °C 66 °C 60 min
Starting Mash Thickness: 4.8 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.8 L/kg 24.5
Mash volume with grains 27.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 9.3 L) 8.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 27.9 L) 27.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 24.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.2 L) 22
Total: 33  
Equipment Profile Used: System Default
"Heel wit" Witbier beer recipe by MartinHo. All Grain, ABV 5.51%, IBU 17.68, SRM 6.79, Fermentables: (Pilsner, Wheat, Flaked Oats, Cane Sugar) Hops: (Cascade) Other: (Lactic acid, Coriander Seed, Orange peel, Irish Moss, Corn Sugar)
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  • Last Updated: 2022-05-23 16:13 UTC