Belgian witbier - Beer Recipe - Brewer's Friend

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Belgian witbier

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 99%
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Sunday March 10th 2024
1.052
1.014
4.9%
18.2
6.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Dingemans - Pilsen3 kg Pilsen 36.8 3.04 61.2%
0.60 kg American - Wheat0.6 kg Wheat 38 3.31 12.2%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 3.84 10.2%
0.25 kg Corn Sugar - Dextrose0.25 kg Corn Sugar - Dextrose 42 0 5.1%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 4.37 6.1%
0.25 kg Flaked Corn0.25 kg Flaked Corn 40 0 5.1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 16.99 33.3%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 90 °C 15 min 1.17 66.7%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Coriander Seed Spice Boil 5 min.
30 g Orange Zest Spice Boil 5 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Glenorchy. Tasmania
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Protein rest Strike 50 °C 50 °C 10 min
13 L Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.3
Mash volume with grains 19.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18 L) 15.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 28.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 23
Total: 31.4  
Equipment Profile Used: System Default
"Belgian witbier" Witbier beer recipe by Tassie Pete. All Grain, ABV 4.92%, IBU 18.16, SRM 6.15, Fermentables: (Pilsen, Wheat, Flaked Wheat, Corn Sugar - Dextrose, Flaked Oats, Flaked Corn) Hops: (Columbus, Hallertau Mittelfruh) Other: (Coriander Seed, Orange Zest)
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  • Last Updated: 2024-03-10 17:36 UTC