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Belgain Witbire Wit

151 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Good Day
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Sunday September 8th 2024
1.049
1.014
4.6%
14.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Wheat Malt2 kg BEST Wheat Malt 37.7 2.2 44.4%
2.20 kg Bestmalz - BEST Pilsen2.2 kg BEST Pilsen 37 1.9 48.9%
0.20 kg Flaked Wheat0.2 kg Flaked Wheat 34 2 4.4%
0.10 kg Bestmalz - BEST Caramel Pils0.1 kg BEST Caramel Pils 37 2.43 2.2%
4.50 kg / ฿ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 11.27 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.73 33.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool at 65 °C 10 min 33.3%
3 oz / ฿ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.90 g Salt Water Agt Mash 1 hr.
0.30 g Baking Soda Water Agt Mash 1 hr.
3.49 ml Lactic acid Water Agt Mash 1 hr.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
฿ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.6 L Strike 68 °C 67 °C 60 min
15.95 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 28 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 12.6
Mash volume with grains 15.6
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 18.9 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

เม็ดผักชึ 25 g ต้ม 5 นาที
เปลือกส้ม 15 g ต้ม 5 นาที
mash 50 c at 30 min
mash 65-68 c at 60 min
mash out 75-77 c at 10 min

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  • Last Updated: 2025-06-22 07:01 UTC