Belgian Wit - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Wit

152 calories 14.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Tuesday October 12th 2021
1.050
1.010
5.3%
22.0
4.1
5.8
31.42
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Barrett Burston - Pilsner Malt2.2 kg Pilsner Malt $ 3.47 / kg
$ 7.63 		37.3 1.93 43.7%
2 kg Flaked Wheat2 kg Flaked Wheat $ 3.96 / kg
$ 7.92 		34 2 39.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats $ 3.95 / kg
$ 1.98 		33 2.2 9.9%
113 g Barrett Burston - Munich Malt113 g Munich Malt $ 3.59 / kg
$ 0.41 		35 7.7 2.2%
227 g Rice Hulls227 g Rice Hulls $ 3.99 / kg
$ 0.91 		0 0 4.5%
5.04 kg / $ 18.84
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops $ 89.60 / kg
$ 3.58 		Pellet 4 Boil at 97 °C 60 min 21.96 100%
40 g / $ 3.58
 
Other Ingredients
Amount Name Cost Type Use Time
43 g Orange Zest Herb Boil 5 min.
11 g Coriander Seed Spice Boil 5 min.
1 each Postage $ 5.00 / each
$ 5.00 		Other Other --
1 each Milling $ 4.00 / each
$ 4.00 		Other Other --
$ 9.00
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
11 Grams
Cost:
$ 0.00 / g
$ 0.00
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 5 14 27 10 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.96 L Strike 81 °C 67 °C 90 min
Starting Mash Thickness: 1.42 L/kg
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.4 L/kg 7.2
Mash volume with grains 10.5
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 27 L) 22.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19.5 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 19.5
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

BREW DAY - Fri 25th Feb

Targets:

OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%


Original source: https://byo.com/article/witbier-style-profile/
Original recipe was 28g hallertau but that would only deliver 15 IBUs. 40g is same as original Belgian blond

Step by Step

Target a liquor-to-grist ratio of about 3:1 by weight and a temperature of 50 °C.
Hold the mash at 50°C for 15 minutes then raise the temperature over the next 15 minutes to 68 °C.
Hold until conversion is complete, about 60 to 90 minutes.
Raise the temperature to mash out at 76°C for 10 mins.
Target pre-boil kettle volume around 25 L and the gravity is 1.039 (9.7 °P).

The total wort boil time is 90 minutes.
Add 40g bittering hops with 60 minutes remaining
Add spices with five minutes left in the boil.
No whirlfloc.
Chill the wort rapidly to 20°C, let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch yeast. Begin fermentation at 20°C,slowly raising temperature to 22°C by the last one-third of fermentation.

When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.

ACTUALS
Pitched yeast at 25c not 20c as no other way to further cool
OG was bang on, 1.050
Coriander seed was ground rather than whole or cracked
Fermented in fridge at 20c. Fermentation started within 12 hours but wort at 28/29c and over 30PSI - PRV going off. Couldn't keep temp down. Spunding at 10-12PSI.
Mon 28th Feb - 9:30am (Day 3) - closed spunding at 15PSI. Fridge 19.8c. Wort was still high at c26/27c
PSI continued rising a little to 17/18 PSI
Couldn't keep temp down. Kegged after 7 days, on 4th March.
Dip tube got stuck, churned up wort, trub recombined
Uncorrected FG 1.025
Corrected FG = 1.011 - was targeting 1.010 so, spot on.
ABV 5.28%
Gassed to 16 PSI (at room temp).
First taste - coriander seed bite, quite drying. Orange not detected. Bit grainy. Just needs some time to settle out.

Update 10th March - still in keg at room temp, hopefully trub settling out.

Last Updated and Sharing
 
239
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-03-10 23:22 UTC