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Blanc

146 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 18.74 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Saturday December 31st 2022
1.048
1.010
5.1%
7.5
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,420 g Viking - Pilsner Malt1420 g Pilsner Malt 37 3.57 46.6%
880 g Viking - Wheat Malt880 g Wheat Malt 38 5.17 28.9%
150 g Viking - Carabody150 g Carabody 10 5.6 4.9%
390 g Flaked Wheat390 g Flaked Wheat 34 3.84 12.8%
90 g German - Acidulated Malt90 g Acidulated Malt 27 7.58 3%
120 g Viking - Caramel 100120 g Caramel 100 35 134.07 3.9%
3,050 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Strisselspalt8 g Strisselspalt Hops Pellet 3.5 Boil at 100 °C 60 min 6.34 66.7%
4 g Strisselspalt4 g Strisselspalt Hops Pellet 3.5 Aroma at 100 °C 10 min 1.15 33.3%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Sweet Orange Peel Flavor Boil 5 min.
5 g corriander Spice Boil 5 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
5 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 54 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.1
Mash volume with grains 13.1
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 11.6 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 18.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 22.7  
Equipment Profile Used: System Default
 
Notes

Hersbrucker best sub or Tettnang 2nd 1;1

MB 1/2 orange zest

Apricot puree 1


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  • Last Updated: 2026-05-29 21:44 UTC