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Belgian Witbier

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday September 19th 2021
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OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 11

1.053
1.013
5.2%
11.0
3.5
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Belgian - Pilsner2.6 kg Pilsner 37 1.6 55.1%
1.30 kg Belgian - Wheat1.3 kg Wheat 38 1.8 27.5%
200 g Flaked Oats200 g Flaked Oats 33 2.2 4.2%
120 g Rice Hulls120 g Rice Hulls 0 0 2.5%
500 g Flaked Wheat500 g Flaked Wheat 34 2 10.6%
4,720 g / Ft 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Styrian Goldings14 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 11.03 100%
14 g / Ft 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Coriander Seed Spice Boil 10 min.
26 g Orange Peel Spice Boil 10 min.
2 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 143.3 g       Temp: 22 °C       CO2 Level: 2.7 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
21 L Mash in Temperature 50 °C 50 °C 15 min
Temperature 50 °C 64 °C 45 min
Temperature 64 °C 74 °C 20 min
11 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 21.2
Mash volume with grains 24.4
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 9.2 L) 9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19 L) 20
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20 L) 19
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

Mash PH: 5.4

I used 75% phosphoric acid to adjust the pH of the mash.

Original recipe values:

OG: 1.048
FG: 1.010
ABV: 5.2%

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  • Public: Yup, Shared
  • Last Updated: 2021-09-19 18:20 UTC