Belgium Witbier - Beer Recipe - Brewer's Friend

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Belgium Witbier

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 54.4 liters
Post Boil Size: 50.9 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Rhett Harrison
Hop Utilization: 89%
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday February 12th 2022
1.047
1.012
4.6%
14.2
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Simpsons - Vienna5 kg Vienna 36 3.5 41.7%
4 kg Simpsons - Wheat Malt4 kg Wheat Malt 36.576 2.8 33.3%
2 kg Unmalted Wheat2 kg Unmalted Wheat 36 2 16.7%
0.50 kg United Kingdom - Malted Naked Oats0.5 kg Malted Naked Oats 33 1.3 4.2%
0.50 kg Crisp Malting - Dextrin Malt0.5 kg Dextrin Malt 36.8 1.8 4.2%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Barth-Haas - Mandarina Bavaria25 g Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 10.13 33.3%
50 g Barth-Haas - Mandarina Bavaria50 g Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 4.04 66.7%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Orange Zest Spice Boil 1 hr.
50 g Lime Zest Flavor Boil 1 hr.
25 g Coriander Seed Flavor Boil 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
18 g Tartaric acid Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 each Aquasavanna Water Agt Mash 0 min.
13.83 ml Phosphoric acid Water Agt Mash 1 hr.
3.52 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 204 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39.8 L Strike 35 °C 35 °C 10 min
43 °C 43 °C 10 min
56 °C 56 °C 10 min
67 °C 57 °C 60 min
72 °C 72 °C 5 min
77 °C 77 °C 5 min
23.7 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 2.75 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.08 L. Suggest reducing initial water volume to 45.4 L and adding 10.68 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 33
Mash volume with grains 40.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 36 L) 34.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.1 L) 54.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 50 L) 50.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.9 L) 50
Total: 67.3  
Equipment Profile Used: System Default
"Belgium Witbier" Witbier beer recipe by Rhett Harrison. All Grain, ABV 4.63%, IBU 14.17, SRM 4.93, Fermentables: (Vienna, Wheat Malt, Unmalted Wheat, Malted Naked Oats, Dextrin Malt) Hops: (Mandarina Bavaria) Other: (Orange Zest, Lime Zest, Coriander Seed, Calcium Chloride (anhydrous), Gypsum, Tartaric acid, Salt, Aquasavanna, Phosphoric acid)
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  • Last Updated: 2023-03-18 16:33 UTC