WBB Belgian Chevaux - Beer Recipe - Brewer's Friend

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WBB Belgian Chevaux

143 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 60.31 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Weirdo Brothers
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Thursday July 14th 2022
1.044
1.008
4.7%
15.1
4.6
5.8
50.28
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg Rahr - Premium Pilsner5.4 kg Premium Pilsner $ 0.87 / lb
$ 10.36 		36.8 1.75 44.9%
2.94 kg Rahr - Toasted Wheat Flakes2.94 kg Toasted Wheat Flakes $ 3.04 / lb
$ 19.70 		1.2 1 24.5%
0.25 kg Simpsons - Aromatic Malt0.25 kg Aromatic Malt $ 1.20 / lb
$ 0.66 		33 23.04 2.1%
0.49 kg Rice Hulls0.49 kg Rice Hulls 0 0 4.1%
2.94 kg Rahr - White Wheat2.94 kg White Wheat $ 0.69 / lb
$ 4.47 		39.1 3.2 24.5%
12.02 kg / $ 35.19
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
61.33 g Yakima Chief Hops - German Hallertau61.33 g German Hallertau Hops $ 1.26 / oz
$ 2.73 		Pellet 3.6 Boil 60 min 15.12 100%
61.33 g / $ 2.73
 
Other Ingredients
Amount Name Cost Type Use Time
1.08 each Whirlfloc Fining Boil 15 min.
30.67 g Lemon Zest Spice Boil 5 min.
30.67 g Lime Zest Spice Boil 5 min.
30.67 g Coriander Seed $ 3.99 / oz
$ 4.32 		Spice Boil 5 min.
30.67 g Tangerine Peel $ 2.45 / oz
$ 2.65 		Spice Boil --
6.49 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.62 g Epsom Salt Water Agt Mash 1 hr.
5.41 g Gypsum Water Agt Mash 1 hr.
$ 6.97
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1.08 Each
Cost:
$ 4.99 / each
$ 5.39
Attenuation (custom):
81%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 247 B cells required
$ 5.39 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.58 bar       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light Coloured and balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 10 70 90 0
Use RO water and add 2.5 tsp gypsum and 2 tsp calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50.3 L Strike 71 °C 67 °C 60 min
17.6 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.86 L. Suggest reducing initial water volume to 45.4 L and adding 8.46 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 45.56 L. Suggest reducing strike water volume to 37.47 L and adding 0.16 L sparge/top-off. 37.6
Strike water volume at mash thickness of 3.1 L/kg 37.6
Mash volume with grains 45.6
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 29.2 L) 35.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.9 L) 60.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 45 L) 48
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 48 L) 45
Total: 73.2  
Equipment Profile Used: System Default
 
Notes

Pitch a 2L starter and ferment for 4 days at 68. Raise to 72 degrees for 5 days. Package and cold condition for 2-3 weeks.

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  • Last Updated: 2024-04-29 21:11 UTC