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Wit's End

161 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 51 liters
Post Boil Size: 47.51 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garth Brews
Calories: 161 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Friday November 5th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Joe White - Pilsner / Export Pilsner5 kg Pilsner / Export Pilsner 36.8 2 41.7%
3.50 kg Joe White - Raw Wheat3.5 kg Raw Wheat 20 1.5 29.2%
3.50 kg Flaked Wheat3.5 kg Flaked Wheat 34 2 29.2%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Saaz100 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 18.21 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
2 tsp Yeast Nutrient Other Boil 10 min.
10 each Sweet Orange Peel Flavor Boil 5 min.
2 each Lemon Peel Water Agt Boil 5 min.
20 g Coriander Seed Water Agt Boil 5 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.45 bar       Temp: 20 °C       CO2 Level: 3 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
40 L Strike -- 71 °C --
Infusion -- 68 °C 60 min
20 L Fly Sparge -- 77 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.2 L. Suggest reducing initial water volume to 45.4 L and adding 5.8 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 30
Mash volume with grains 37.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 34.1 L) 33.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.2 L) 51
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 45 L) 47.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47.5 L) 45
Total: 63.9  
Equipment Profile Used: System Default
 
Notes


  • Citrus Peel - measurement given in units of fruit, ie chuck the peel of 10 oranges and 2 lemons in.
  • Ferment at 23C -> set this as the ambient temp in fridge rather than forcing the fermenter to be constant.

  • Used skin of approx 16 Jez Mandarins
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-12-10 22:20 UTC