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BELGIAN WITBIER

170 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 90 liters (ending kettle volume)
Pre Boil Size: 95 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 98% (ending kettle)
Source: AMERICAN HOMEBREWERS ASSOCIATION
Hop Utilization: 85%
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Thursday June 24th 2021
1.055
1.016
5.1%
18.8
3.2
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg American - Pilsner8 kg Pilsner 37 1.8 50.6%
6 kg American - White Wheat6 kg White Wheat 40 2.8 38%
1.30 kg Flaked Corn1.3 kg Flaked Corn 40 0.5 8.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 3.2%
15.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Northern Brewer200 g Northern Brewer Hops Pellet 4 Boil 60 min 18.82 100%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
130 g Sweet Orange Peel Flavor Boil 10 min.
500 g Coriander Seed Spice Mash 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
0.99 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 427 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
2018 May
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
Fly Sparge 68 °C -- 68 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 96.7 L. Suggest reducing initial water volume to 45.4 L and adding 51.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 57.83 L. Suggest reducing initial water volume to 34.97 L and adding 12.43 L sparge/top-off. 47.4
Strike water volume at mash thickness of 3 L/kg 47.4
Mash volume with grains 57.8
Grain absorption losses -15.8
Remaining sparge water volume 64.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 96.7 L) 95
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 88.3 L) 90
Estimated amount in fermentor 90
Total: 111.7  
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 155°F (68°C) for 60 min
Sparge with pH-treated water at 168°F (76°C).
boil, adding hops and spices as specified.
Whirlpool and chill to 65°F (18°C), then pitch yeast (no starter). Ferment 14 days at 65°F (18°C),
then rack to secondary and hold an additional 5 days at 65°F (18°C). Raise to 68°F (20°C) and hold for 2 days, then cold crash and carbonate to 2–2.5 vol. (4–5 g/L) CO2.

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  • Last Updated: 2022-04-23 10:05 UTC