Witbier - Beer Recipe - Brewer's Friend

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Witbier

130 calories 11.4 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: 1.031 (recipe based estimate)
Efficiency: 80% (brew house)
Source: David Odefey
Calories: 130 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Saturday April 18th 2015
1.040
1.007
4.3%
14.4
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Belgian - Pilsner3.5 lb Pilsner 37 1.6 42.4%
3.50 lb Flaked Wheat3.5 lb Flaked Wheat 34 2 42.4%
0.75 lb Rolled Oats0.75 lb Rolled Oats 33 2.2 9.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 6.1%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3 First Wort 0 min 14.44 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Coriander Spice Boil 5 min.
16 g Bitter Orange Zest, Dry Spice Boil 5 min.
2.40 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       CO2 Level: 3 Volumes
 
Target Water Profile
Hoegaarden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 13 9 60 87 0
Mash Water (4 gal)
1.6 g CaSO4
1.4 g CaCl
4 g Lactic Acid

Sparge Water (4.5 gal)
1.8 g CaSO4
1.6 g CaCl
3.0 g Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Protein Rest Temperature -- 122 °F 15 min
4 gal Beta-amylase rest Infusion -- 148 °F 30 min
4 gal Alpha-amylase rest Temperature -- 158 °F 30 min
4 gal Mash Out Temperature -- 172 °F 10 min
4.5 gal Fly Sparge -- 172 °F 20 min
Starting Mash Thickness: 1.94 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.94 qt/lb 4 16  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 4.28 17.1  
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: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Fermentation Schedule:
Day 1 - 2 @ 19C
Day 3 @ 20 C
Day 4 @ 21 C
Day 5 @ 22 C
Hold till fermentation is complete


Orange zest was partially dried

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  • Last Updated: 2018-04-03 14:45 UTC