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Parlor Wit

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 4.5 liters
Post Boil Size: 4.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Tuesday April 21st 2026
1.052
1.010
5.5%
14.1
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Canada Malting - SUPERIOR PALE ALE MALT0.5 kg SUPERIOR PALE ALE MALT 37 3.1 52.1%
0.45 kg Canadian - Pale Wheat0.45 kg Pale Wheat 36 2 46.9%
0.01 kg German - Acidulated Malt0.01 kg Acidulated Malt 27 3.4 1%
0.96 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g pacific crest5 g pacific crest Hops Pellet 3.3 Boil 60 min 9.15 50%
3 g pacific crest3 g pacific crest Hops Pellet 3.3 Boil 30 min 4.22 30%
2 g pacific crest2 g pacific crest Hops Pellet 3.3 Boil 5 min 0.73 20%
10 g / $ 0.00
 
Yeast
Fermentis - SafAle BW-20
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
-8 - -3 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 20 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 3.5
Mash volume with grains 4.1
Grain absorption losses -1
Remaining sparge water volume (equipment estimates 8.6 L) 2.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.3 L) 4.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4.5
Going into fermentor 4.5
Total: 6.4  
Equipment Profile Used: System Default
 
Notes

2.6 L Mash 75°C
Dropped to 68°C, added cold water to get to 65°C

CaSo4 0.2 g in mash
CaCl 0.25 g in mash

Over the hours of converstion lost temp with hot spots at 63°C and cold spots at 57°C

Strike out 2.25L at 100°C
brought temp up to 70°C

Sparge 1.35L at 80°C

Preboil gravity 1.039
CaCl 0.45 g in mash in kettle
4 g Bitter orange at 5 min BSO
2 g powder corriander at 5 min BSO

3g of yeast pitch

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  • Last Updated: 2026-06-13 00:26 UTC