C'EST LA WIT - Beer Recipe - Brewer's Friend

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C'EST LA WIT

222 calories 22 g 500 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 68.9 liters
Post Boil Size: 62 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: PU.RO.2.0
Calories: 222 calories (Per 500ml)
Carbs: 22 g (Per 500ml)
Created: Monday September 20th 2021
1.048
1.011
4.8%
15.7
6.1
n/a
32.94
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7 kg Bestmalz - BEST Heidelberg7 kg BEST Heidelberg 0.99 € / kg
6.93 € 		38 1.97 58.3%
5 kg Flaked Wheat5 kg Flaked Wheat 1.77 € / kg
8.85 € 		34 3.84 41.7%
12 kg / 15.78 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Hersbrucker100 g Hallertau Hersbrucker Hops 0.03 € / g
2.71 € 		Pellet 2.9 First Wort 60 min 15.69 100%
100 g / 2.71 €
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Coriander Seed 0.03 € / g
1.00 € 		Spice Boil 5 min.
50 g Buccia Arancia 0.02 € / g
1.00 € 		Other Boil 5 min.
3 each Camomilla 0.01 € / each
0.03 € 		Herb Boil 5 min.
30 g Pepe Sarawak 0.11 € / g
3.38 € 		Spice Boil 5 min.
2.75 g Yeast Nutrient 0.06 € / g
0.17 € 		Other Boil 0 min.
20 ml Five Star Chemicals - Star San 0.03 € / ml
0.52 € 		Other Bottling 0 min.
6.09 €
 
Yeast
Fermentis - Fermentis - SafAle BW-20
Amount:
2 Each
Cost:
4.18 € / each
8.36 €
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
-8 - -3 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 328 B cells required
8.36 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 348.8 g       Temp: 22 °C       CO2 Level: 2.4 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
45.85 L Sparge 60 °C 55 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.2 L. Suggest reducing initial water volume to 45.4 L and adding 15.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.92 L. Suggest reducing strike water volume to 37.48 L and adding 4.52 L sparge/top-off. 42
Strike water volume at mash thickness of 3.5 L/kg 42
Mash volume with grains 49.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 32.1 L) 39.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.2 L) 68.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 55 L) 62
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 62 L) 55
Total: 81.8  
Equipment Profile Used: System Default
 
Notes



Prima cotta Settembre 2021

  • Fermentazione a 20°. Aumentare negli ultimi giorni a 22° per far attenuare al meglio l'S33 e poi abbattere la temperatura.

  • Diminuita l'eff a 70%, aumentato di 0,5 Kg il Pils a discapito del Frumento e portato a 3,5 Lt il rapporto Lt/Kg Malto . (Eff% 72)

  • Temp Mash abbassata a 66° + Sosta protein rest per 10 Minuti a 55°

  • Aumentato a 130 Gr ( 100 Gr iniziali ) La luppolatura .

  • Spezie Macinate piu finemente


    Cotta 2026
    Eliminata l'avena (0,6 Kg) e diminuito il frumento (-0,5KG), sostituito il lievito S33 col nuovo BW20
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  • Last Updated: 2026-04-14 19:24 UTC