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wit

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 14 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Friday April 17th 2015
1.064
1.015
6.4%
11.2
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 40%
9 lb German - Spelt Malt9 lb Spelt Malt 37 2 30%
1 lb German - Munich Light1 lb Munich Light 37 6 3.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 6.7%
6 lb Cane Sugar6 lb Cane Sugar - (late boil kettle addition) 46 0 20%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Santiam1.5 oz Santiam Hops Pellet 4 Boil 60 min 9.35 75%
0.50 oz Santiam0.5 oz Santiam Hops Pellet 4 Boil 20 min 1.89 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 623 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal add 9.5 qt/2.4 boiling water Infusion -- 133 °F 15 min
9.9 gal Infusion -- 150 °F 45 min
11 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.33 gal (65.3 qt). Suggest reducing initial water volume to 11.56 gal (46.23 qt) and adding 4.33 gal (17.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 11.63 g | 46.5 qt) 13.75 55  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.88 g | 63.5 qt) 18 72  
Volume increase from sugar/extract (late additions) 0.44 1.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 14 56  
Going into fermentor 14 56  
Total: 21.25 85
Equipment Profile Used: System Default
 
Notes

6lbs sugar is viognier grape must added to primary

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  • Last Updated: 2015-05-13 03:10 UTC