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Witbier 64L

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 64 liters (fermentor volume)
Pre Boil Size: 70 liters
Post Boil Size: 65 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Bassline & Meemo
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Saturday August 30th 2025
1.051
1.010
5.4%
14.0
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.70 kg Weyermann - Bohemian Pilsner Malt6.7 kg Bohemian Pilsner Malt 36.8 2.43 44.7%
6.60 kg Weyermann - Pale Wheat6.6 kg Pale Wheat 36 2 44%
550 g Weyermann - Melanoidin550 g Melanoidin 34.5 27 3.7%
350 g Gladfield - Sour Grapes Acid Malt350 g Sour Grapes Acid Malt 12.4 2.03 2.3%
200 g Weyermann - Munich Type I200 g Munich Type I 38 6 1.3%
0.60 kg Rice Hulls0.6 kg Rice Hulls 0 0 4%
15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Simcoe6 g Simcoe Hops Pellet 13.2 First Wort 60 min 3.54 7.9%
50 g Mandarina Bavaria50 g Mandarina Bavaria Hops Pellet 8.5 Boil 20 min 10.45 65.8%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.8 Dry Hop 3 days 26.3%
76 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Bitter Orange peel Flavor Boil 5 min.
50 g Coriander Seed Spice Boil 5 min.
45 g Blood Orange Zest Flavor Whirlpool 5 min.
20 g Blood Orange Zest Flavor Secondary 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 283 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Meemo-Brewing
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
40 L Infusion 65 °C 65 °C 60 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 69.98 L. Suggest reducing initial water volume to 45.4 L and adding 24.58 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 57.9 L. Suggest reducing strike water volume to 35.5 L and adding 12.5 L sparge/top-off. 48
Strike water volume at mash thickness of 3.2 L/kg 48
Mash volume with grains 57.9
Grain absorption losses -15
Remaining sparge water volume (equipment estimates 37.9 L) 37.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 70 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 64 L) 65
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 65 L) 64
Total: 85.9  
Equipment Profile Used: System Default
"Witbier 64L" Witbier beer recipe by Bassline & Meemo. All Grain, ABV 5.38%, IBU 13.98, SRM 5.12, Fermentables: (Bohemian Pilsner Malt, Pale Wheat, Melanoidin, Sour Grapes Acid Malt, Munich Type I, Rice Hulls) Hops: (Simcoe, Mandarina Bavaria) Other: (Bitter Orange peel , Coriander Seed, Blood Orange Zest, Whirlfloc)
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  • Last Updated: 2025-09-30 05:55 UTC
  • Snapshot Created: 2025-08-30 22:14 UTC