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La dame blanche

4181 calories 303.6 g 10 L
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 18.9 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Christophe
Calories: 4181 calories (Per 10L)
Carbs: 303.6 g (Per 10L)
Created: Thursday November 7th 2024
1.046
1.005
5.3%
18.0
3.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg The Swaen - Swaen Pilsner1.3 kg Swaen Pilsner 38 2 50%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat 34 2 46.2%
0.10 kg Castle Malting - Château Munich Light0.1 kg Château Munich Light 34 7.6 3.8%
2.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Leaf/Whole 3.6 Boil 60 min 16.73 55.6%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Leaf/Whole 3.6 Boil 2 min 0.71 27.8%
6 g Hallertau Mittelfruh6 g Hallertau Mittelfruh Hops Leaf/Whole 3.6 Hop Stand at 80 °C 15 min 0.54 16.7%
36 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Coriander Seed Spice Whirlpool 15 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
9.20 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 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-
100 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 L protein rest Strike 58 °C 55 °C 15 min
6 L sacch rest Infusion 100 °C 68 °C 60 min
mashout Temperature 68 °C 76 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 22.4
Mash volume with grains 24.1
Grain absorption losses -2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.7 L) 18.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 10.2 L) 12
Hops absorption losses (whirlpool, hop stand) -0
Estimated amount in fermentor 12
Total: 22.4  
Equipment Profile Used: System Default
"La dame blanche" Witbier beer recipe by Christophe. BIAB, ABV 5.31%, IBU 17.97, SRM 3.87, Fermentables: ( Swaen Pilsner, Flaked Wheat, Château Munich Light) Hops: (Hallertau Mittelfruh) Other: (Coriander Seed, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2025-07-25 11:49 UTC