Nit Witt - Beer Recipe - Brewer's Friend

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Nit Witt

194 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 10.61 gallons
Post Boil Size: 9 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Wednesday March 13th 2024
1.060
1.006
7.1%
27.7
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Bestmalz - BEST Pilsen11 lb BEST Pilsen 37 1.9 56.4%
5 lb German - Pale Wheat5 lb Pale Wheat 39 1.5 25.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.1%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 5.1%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.6%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.6%
0.50 lb Weyermann - CaraWheat0.5 lb CaraWheat 31 45 2.6%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 5.6 Boil 60 min 23.47 66.7%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 5.6 Boil 10 min 4.25 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Coriander Seed Spice Mash 5 min.
0.75 oz Black Pepper Water Agt Mash 5 min.
0.75 oz sweet orange peel Water Agt Mash --
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
11 Grams
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.31 29.3  
Mash volume with grains 8.87 35.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume 5.99 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 10.61 42.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 9 36  
Going into fermentor 9 36  
Total: 13.3 53.2
Equipment Profile Used: System Default
 
Notes

split into two beers one with the Wit yeast and one with the saison yeast

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  • Last Updated: 2024-03-13 23:33 UTC