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Wit-ier-wheat

155 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:
5.00 (1 Review)

Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday April 19th 2023
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1.047
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4.4%
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5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 51.8%
2 lb Unmalted Wheat2 lb Unmalted Wheat 36 2 20.7%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 20.7%
0.50 lb Dingemans - Biscuit0.5 lb Biscuit 34.5 22 5.2%
2.40 oz Maltodextrin2.4 oz Maltodextrin 39 0 1.6%
9.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.13 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Sweet Orange Peel Flavor Boil 5 min.
0.50 oz corriander Spice Boil 5 min.
0.30 oz Cardamon Spice Boil 5 min.
1 oz Sweet Orange Peel Flavor Kegging 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 133 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-
96 18 16 150 100 38
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 qt Strike 170 °F 154 °F 60 min
4 gal Sparge 180 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.4 g | 21.6 qt) 4.86 19.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.43 33.7
Equipment Profile Used: System Default
 
Notes

1.5L starter using stirplate. Start fermentation at 65F x 3 days then increase to 69-70F.

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  • Public: Yup, Shared
  • Last Updated: 2023-07-09 01:11 UTC