Witbier - Beer Recipe - Brewer's Friend

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Witbier

218 calories 22.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Me
Hop Utilization: 99%
Calories: 218 calories (Per 500ml)
Carbs: 22.9 g (Per 500ml)
Created: Thursday April 4th 2024
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1.047
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62.08
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Viking - Pilsner Malt2 kg Pilsner Malt zł 6.90 / kg
zł 13.80 		37 1.9 46.8%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat zł 10.83 / kg
zł 13.00 		34 2 28.1%
0.35 kg PL - Wheat flour0.35 kg Wheat flour zł 4.00 / kg
zł 1.40 		34 0 8.2%
0.30 kg Bestmalz - BEST Wheat Malt0.3 kg BEST Wheat Malt zł 7.80 / kg
zł 2.34 		37.7 2.2 7%
0.22 kg Weyermann - Acidulated0.22 kg Acidulated zł 21.00 / kg
zł 4.62 		27 3.4 5.2%
0.20 kg Flaked Oats0.2 kg Flaked Oats zł 6.00 / kg
zł 1.20 		33 2.2 4.7%
4.27 kg / zł 36.36
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Marynka10 g Marynka Hops zł 0.13 / g
zł 1.30 		Pellet 9.5 Boil 50 min 12.58 40%
15 g Lublin15 g Lublin Hops Pellet 3.8 Boil 20 min 4.81 60%
25 g / zł 2.95
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Citric acid Water Agt Sparge 0 min.
15 g Coriander Seed Spice Boil 7 min.
15 g Lemon peel Flavor Boil 7 min.
45 g Orange Zest Spice Boil 7 min.
5 g Bitter Orange Peel Spice Boil 5 min.
0.50 each Whirlfloc / 6 Each zł 0.85 / each
zł 0.43 		Water Agt Boil 5 min.
5 g Lemongrass Spice Boil 3 min.
zł 0.43
 
Yeast
Fermentum Mobile - FM20 White Wellingtons
Amount:
1 Each
Cost:
zł 24.00 / each
zł 24.00
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
19 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
zł 24.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 135.7 g       Temp: 18 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Targówek
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 18 25 80 292.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.1 L Strike 54 °C 50 °C 15 min
3 L Infusion 100 °C 65 °C 90 min
Temperature 64 °C 76 °C 20 min
11 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 2.2 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 9.4
Mash volume with grains (equipment estimates 9.2 L) 12.2
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 16.6 L) 12.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Top off amount 3
Going into fermentor 18
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

Spelt flakes used
No boiling flakes before mash = worse efficiency? Lesson learned.

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  • Last Updated: 2024-05-14 21:14 UTC