Shuttz Wit - Beer Recipe - Brewer's Friend

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Shuttz Wit

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.16 gallons
Post Boil Size: 11.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Shuttz
Hop Utilization: 98%
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday March 15th 2024
1.049
1.012
4.8%
13.8
3.9
5.4
22.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Bohemian Pilsner Malt10 lb Bohemian Pilsner Malt $ 2.29 / lb
$ 22.90 		36.8 2.43 49.4%
9 lb Flaked Wheat9 lb Flaked Wheat 34 2 44.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.9%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.2%
20.25 lbs / $ 22.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Pacific Jade0.5 oz Pacific Jade Hops Pellet 13 Boil 60 min 10.09 50%
0.50 oz Pacific Jade0.5 oz Pacific Jade Hops Pellet 13 Boil 10 min 3.66 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.25 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Blackmuse's Water
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
9.5 gal Strike 158 °F 152 °F 80 min
6.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.29 gal (53.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.29 gal (5.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 6.58 26.3  
Mash volume with grains 8.2 32.8  
Grain absorption losses -2.53 -10.1  
Remaining sparge water volume (equipment estimates 9.49 g | 38 qt) 9.36 37.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.29 g | 53.2 qt) 13.16 52.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.25 45  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.25 g | 45 qt) 11 44  
Total: 15.94 63.8
Equipment Profile Used: System Default
 
Notes

Using Pacific Jade to try and match what spices would bring to the beer... If it doesn't quite match then I will add coriander and orange peel to the fermenter.

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  • Last Updated: 2024-03-15 06:43 UTC