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8-Wit Ale

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JZ/Galen Johnson
No Chill: 20 minute extended hop boil time
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday December 21st 2014
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 48.8%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 39%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.8%
4 oz Munich4 oz Munich 37 6 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 14.09 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Fresh Citrus Zest Flavor Boil 0 min.
0.40 oz Crushed Coriander Seed Spice Boil 0 min.
0.03 oz Dry Chamomile Flowers Herb Boil 0 min.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Marietta, Georgia, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 13 9 16 28 143
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Protein Rest Temperature -- 122 °F 20 min
5.5 gal Saccharification Rest Infusion -- 154 °F 60 min
2 gal Fly Sparge Fly Sparge -- 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.13 20.5  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) 3.41 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

Start the fermentation around 65°F and allow the temperature to slowly rise to 75°F by the end of fermentation.

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  • Last Updated: 2021-06-26 00:14 UTC