Its Summer, Lets Brew a Wit - Beer Recipe - Brewer's Friend

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Its Summer, Lets Brew a Wit

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23.69 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: The Yeast Within
Hop Utilization: 94%
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Monday May 16th 2022
1.049
1.012
4.8%
19.6
3.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg German - Bohemian Pilsner2.3 kg Bohemian Pilsner 38 1.9 46%
2.30 kg Flaked Wheat2.3 kg Flaked Wheat 34 2 46%
200 g Flaked Oats200 g Flaked Oats 33 2.2 4%
200 g German - Acidulated Malt200 g Acidulated Malt 27 3.4 4%
5 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 19.56 100%
45 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Sweet Orange Peel Flavor Boil 5 min.
10 g Coriander Seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 200 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Bern, Bümpliz
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
17 L Protein Rest Strike 53 °C 50 °C 15 min
Main Mash Infusion 50 °C 67 °C 60 min
Mash Out Infusion 68 °C 77 °C 15 min
Vorlauf 68 °C -- --
20 L Sparge Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15.6 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 23.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.7 L) 22
Total: 32.9  
Equipment Profile Used: System Default
"Its Summer, Lets Brew a Wit" Witbier beer recipe by The Yeast Within. All Grain, ABV 4.77%, IBU 19.56, SRM 3.75, Fermentables: (Bohemian Pilsner, Flaked Wheat, Flaked Oats, Acidulated Malt) Hops: (Hallertau Mittelfruh) Other: (Sweet Orange Peel, Coriander Seed)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-10-15 09:41 UTC