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Wit

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.92 liters
Post Boil Size: 25.08 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: biravatar
Hop Utilization: 99%
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Thursday May 26th 2022
1.050
1.012
4.9%
16.8
4.1
5.4
121.38
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.73 kg Weyermann - German - Bohemian Pilsner2.73 kg German - Bohemian Pilsner ₺₺ 30.00 / kg
₺₺ 81.90 		38 1.9 45.3%
2.42 kg Unmalted Wheat2.42 kg Unmalted Wheat ₺₺ 14.00 / kg
₺₺ 33.88 		36 2 40.2%
0.14 kg Weyermann - Munich Type I0.14 kg Munich Type I ₺₺ 10.00 / kg
₺₺ 1.40 		38 6 2.3%
0.48 kg Flaked Oats0.48 kg Flaked Oats 33 2.2 8%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 4.2%
6.02 kg / ₺₺ 117.18
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh (4.3 AA) / 87 Grams30 g Hallertau Mittelfruh (4.3 AA) / 87 Grams Hops ₺₺ 0.14 / g
₺₺ 4.20 		Pellet 4.3 Boil 60 min 15.15 60%
20 g Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 5 min 1.64 40%
50 g / ₺₺ 4.20
 
Other Ingredients
Amount Name Cost Type Use Time
12.50 g Coriander Seed Herb Boil 5 min.
25 g Bitter Orange Peel Herb Boil 5 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2.08 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
₺₺ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 173.7 g       Temp: 20 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Hoegaarden, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109 12 16 53 82 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.4 L Strike 50 °C 50 °C 15 min
Temperature 50 °C 68 °C 15 min
Temperature 68 °C 68 °C 60 min
Mash-out Temperature 68 °C 76 °C --
15.57 L Sparge 76 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.1
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 20.7 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 25.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.1 L) 23
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

2 liquid yeast packages, or make an appropriate starter. Begin fermentation at 68° F (20° C), slowly raising the temperature to 72° F (22° C) by the last third of fermentation. When finished, carbonate the beer to approximately 2 to 2.5 volumes.

Mash at 122° F (50° C) for 15 minutes, then raise the temperature over the next 15 minutes to 154° F (68° C) and hold until conversion is complete. Increase the pre-boil volume as needed to allow a 90-minute boil, which will help reduce DMS in the beer.

Brewing Classic Styles (Zainasheff and Palmer 2007)
----------------------------------------------

Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.

Written by Jamil Zainasheff
BYO Issue: July-August 2007

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  • Last Updated: 2022-06-10 13:23 UTC