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Witbier

165 calories 16.7 g 12 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 44.22 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 165 calories (Per 12L)
Carbs: 16.7 g (Per 12L)
Created: Saturday July 22nd 2023
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NorMalt Wit #1

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OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 13

1.050
1.012
5.0%
13.3
5.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,000 g Belgian - Pilsner4000 g Pilsner 37 2.77 48.8%
4,000 g The Swaen - WhiteSwaen Classic4000 g WhiteSwaen Classic 37.7 2 48.8%
200 g Rice Hulls200 g Rice Hulls 0 2.4%
8,200 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Tettnanger45 g Tettnanger Hops Pellet 4.5 Boil 60 min 13.29 100%
45 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Coriander Seed Spice Boil 10 min.
20 g sweet orange peel Water Agt Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4.68 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 173 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-
80 5 25 75 80 100
4g calciumchloride == 4/0.44 = 9ml uit een 33% oplossing
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Strike 47 °C 44 °C 10 min
44 °C 50 °C 15 min
50 °C 60 °C 25 min
60 °C 70 °C 25 min
70 °C 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.93 L. Suggest reducing initial water volume to 45.4 L and adding 0.53 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 24.6
Mash volume with grains 30
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 30.4 L) 28.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.9 L) 44.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 40 L) 41
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 41 L) 40
Total: 53.3  
Equipment Profile Used: System Default
 
Notes

https://www.roerstok.nl/recepten?id=305

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-08-11 21:28 UTC