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T.H.C. Belgian Witbier

153 calories 15.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.43 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Antonis Patedakis
Hop Utilization: 96%
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Tuesday February 14th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 42.8%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat 34 2 25.7%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 21.4%
290 g Flaked Oats290 g Flaked Oats 33 2.2 6.2%
80 g Weyermann - Munich Type I80 g Munich Type I 38 6 1.7%
100 g Belgian Candi Sugar - Clear/Blond (0L)100 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 2.1%
4.67 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 4.4 Boil 60 min 17.7 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Gypsum Water Agt Mash 0 min.
1.50 g Salt Water Agt Mash 0 min.
20 g Crushed Coriander Spice Boil 5 min.
80 g Orange Zest Spice Boil 5 min.
4 g Cardamom Spice Boil 5 min.
4 g Chamomile Herb Boil 5 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 170.4 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Rouvas
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
57.4 12 28.3 62.2 38.2 1.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.73 L Mash out at 75°C Infusion 71 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.3 L) 29.9
Mash volume with grains (equipment estimates 34.3 L) 32.9
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 24.4
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Volume into fermentor 20
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 21°C and allow to free rise to 25°C.
Bottle at 2 weeks, prime around 2.8 - 3 volumes of CO2 and condition warm for 2 more weeks before refrigerating.

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  • Last Updated: 2025-03-07 12:43 UTC