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La dame blanche v2

4089 calories 299.2 g 10 L
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 14 liters (ending kettle volume)
Pre Boil Size: 20.95 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Christophe
Calories: 4089 calories (Per 10L)
Carbs: 299.2 g (Per 10L)
Created: Friday August 1st 2025
1.045
1.005
5.3%
27.3
3.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg The Swaen - Swaen Pilsner1.5 kg Swaen Pilsner 38 2 50%
1.40 kg Flaked Wheat1.4 kg Flaked Wheat 34 2 46.7%
0.10 kg Castle Malting - Château Munich Light0.1 kg Château Munich Light 34 7.6 3.3%
3 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.2 Boil 60 min 13.87 25%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.2 Boil 10 min 5.03 25%
13 g Hallertau Mittelfruh13 g Hallertau Mittelfruh Hops Pellet 3.2 Hop Stand at 80 °C 15 min 0.89 16.3%
27 g Citra27 g Citra Hops Pellet 13 Hop Stand at 80 °C 15 min 7.52 33.8%
80 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
10 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) 55 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L protein rest Strike 58 °C 55 °C 15 min
sacch rest Temperature 100 °C 68 °C 60 min
mashout Temperature 68 °C 76 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 24.9
Mash volume with grains 26.8
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.8 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 12.2 L) 14
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 13.8
Total: 24.9  
Equipment Profile Used: System Default
"La dame blanche v2" Witbier beer recipe by Christophe. BIAB, ABV 5.26%, IBU 27.31, SRM 3.8, Fermentables: ( Swaen Pilsner, Flaked Wheat, Château Munich Light) Hops: (Hallertau Mittelfruh, Citra) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
Last Updated and Sharing
 
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  • Last Updated: 2026-09-27 11:35 UTC
  • Snapshot Created: 2025-08-01 10:42 UTC