Witbier mark ii - Beer Recipe - Brewer's Friend

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Witbier mark ii

140 calories 13.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Friday October 23rd 2020
1.046
1.010
4.7%
18.9
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg New Zealand - Pilsner Malt2.5 kg Pilsner Malt 37.3 1.93 47.2%
2.50 kg New Zealand - Wheat Malt2.5 kg Wheat Malt 35.4 2.13 47.2%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 60 min 7.13 40%
30 g Saaz30 g Saaz Hops Pellet 3.5 First Wort 10 min 11.77 60%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Wyeast - Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
20 g Bitter Orange Peel Flavor Boil 10 min.
30 g Coriander Seed Spice Boil 10 min.
6 ml Lactic acid Water Agt Mash --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Tuross Water
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
35 L Steeping 68 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 39.2 L) 36.2
Mash volume with grains (equipment estimates 42.6 L) 39.7
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27
Volume into fermentor 27
Total: 36.2  
Equipment Profile Used: System Default
"Witbier mark ii" Witbier beer recipe by norriseio. BIAB, ABV 4.68%, IBU 18.91, SRM 3.41, Fermentables: (Pilsner Malt, Wheat Malt, Flaked Barley) Hops: (Saaz) Other: (Beer Nutrient, Whirlfloc, Bitter Orange Peel, Coriander Seed, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-05 09:57 UTC