Belgian Vitbier - Beer Recipe - Brewer's Friend

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Belgian Vitbier

179 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Monday February 22nd 2021
1.058
1.015
5.6%
16.8
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.84 kg Flaked Wheat2.84 kg Flaked Wheat 34 2 39.7%
3.50 kg Belgian - Pilsner3.5 kg Pilsner 37 1.6 48.9%
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 4.9%
0.19 kg Munich - Light 10L0.19 kg Munich - Light 10L 33 10 2.7%
0.28 kg Rice Hulls0.28 kg Rice Hulls 0 0 3.9%
7.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer - German Mandarina15 g German Mandarina Hops Pellet 8.5 Boil 45 min 12.01 50%
15 g Northern Brewer - German Mandarina15 g German Mandarina Hops Pellet 8.5 Boil 10 min 4.74 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Orange Zest Spice Boil 5 min.
13 g Coriander Seed Flavor Boil 5 min.
2 g chamomile Flavor Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 147.3 g       Temp: 10 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
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
Steeping 50 °C 50 °C 15 min
21.5 L Strike 50 °C 68 °C 60 min
13.6 L Fly Sparge 77 °C 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.5
Mash volume with grains 26.2
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 16.4 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 24
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Mash in at 50°C for 15 mins
Increase to 68°C. retain temp for 60 mins.
Mash out 76°C

Sparge at 77°C 10 mins
Boil 1 hour adding hops and flavours at appropriate times.

Rack and cool to 24°C, pitch and ferment 7-10 days.

Transfer/filter, cold crash, prime and bottle.

Enjoy!

Can be left 2-3 days after fermentation has stopped to allow cleanup of krausen

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  • Public: Yup, Shared
  • Last Updated: 2021-03-22 18:22 UTC