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Belgian Witbier

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday April 16th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.91 lb Dingemans - Belgian Pilsner Malt4.91 lb Belgian Pilsner Malt 37 1.6 41.3%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 23.1%
2.54 lb American - Red Wheat2.54 lb Red Wheat 38 2.5 21.9%
0.79 lb Flaked Oats0.79 lb Flaked Oats 33 2.2 5.9%
0.01 lb Rice Hulls0.01 lb Rice Hulls 0 0 4.8%
0.15 lb Belgian Candi Sugar - Clear/Blond (0L)0.15 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 2%
0.12 lb Weyermann - Barke Munich Malt0.12 lb Barke Munich Malt 37 8 1%
11.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Artisan - Saaz (Czech)1.3 oz Saaz (Czech) Hops Pellet 3.4 Boil 60 min 16.87 100%
1.30 oz / $ 0.00
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
250 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 10 29 60 42 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.03 gal Strike 161 °F 152 °F 60 min
Starting Mash Thickness: 1.77 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.77 qt/lb 5.03 20.1  
Mash volume with grains 5.94 23.8  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.66 34.6
Equipment Profile Used: System Default
"Belgian Witbier" Witbier beer recipe by Brewer #392870. All Grain, ABV 5.19%, IBU 16.87, SRM 3.97, Fermentables: (Belgian Pilsner Malt, Flaked Wheat, Red Wheat, Flaked Oats, Rice Hulls, Belgian Candi Sugar - Clear/Blond (0L), Barke Munich Malt) Hops: (Saaz (Czech))
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  • Public: Yup, Shared
  • Last Updated: 2023-04-16 14:25 UTC