At Wits End - Beer Recipe - Brewer's Friend

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At Wits End

165 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Josh
Hop Utilization: 92%
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Wednesday August 18th 2021
1.050
1.013
4.8%
15.4
4.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Briess - Wheat Malt, Red2.5 lb Wheat Malt, Red 37.3 2.3 20.4%
5 lb Bestmalz - BEST Pilsen5 lb BEST Pilsen 37 1.9 40.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.1%
2.75 lb Flaked Wheat2.75 lb Flaked Wheat 34 2 22.4%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) 32 5 8.1%
4.53 oz Rolled Oats4.53 oz Rolled Oats 33 2.2 2.3%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2%
12.28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 60 min 15.38 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Ascorbic Acid Water Agt Mash --
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Grains of paradise Spice Boil 5 min.
5 g Cardamom Spice Boil 5 min.
5 g Elderflower - dried Herb Boil 5 min.
75 g Sweet Orange Peel Herb Boil 5 min.
20 g Diammonium Phosphate (DAP) Other Mash --
10 g Coriander Seed Spice Mash --
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.69 psi       Temp: 36 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 100 °F 100 °F 20 min
5.5 gal Infusion 100 °F 110 °F 15 min
5.5 gal Infusion 110 °F 123 °F 20 min
5.5 gal Infusion 123 °F 146 °F 30 min
5.5 gal Infusion 146 °F 154 °F 60 min
2.5 gal Sparge 156 °F 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.11 g | 40.4 qt) 8.07 32.3  
Mash volume with grains (equipment estimates 11.01 g | 44.1 qt) 8.98 35.9  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 8.54 g | 34.2 qt) 6.5 26  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.07 32.3
Equipment Profile Used: System Default
"At Wits End" Witbier beer recipe by Josh. BIAB, ABV 4.77%, IBU 15.38, SRM 4.47, Fermentables: (Wheat Malt, Red, BEST Pilsen, Rice Hulls, Flaked Wheat, Belgian Candi Syrup - Golden (5L), Rolled Oats, Acidulated) Hops: (Spalt) Other: (Ascorbic Acid, Calcium Chloride (anhydrous), Gypsum, Salt, Epsom Salt, Grains of paradise, Cardamom, Elderflower - dried, Sweet Orange Peel, Diammonium Phosphate (DAP), Coriander Seed)
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  • Last Updated: 2022-05-23 21:22 UTC