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Basic Belgian Witbier

166 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Beersmith, Duane
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Sunday May 3rd 2015
1.050
1.014
4.8%
19.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canadian - Pale 2-Row5 lb Pale 2-Row 36 1.75 50%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g East Kent Goldings27 g East Kent Goldings Hops Pellet 5 Boil 60 min 19.55 100%
27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21.30 g Coriander Spice Boil 5 min.
21.30 g Orange Peel Flavor Boil 5 min.
 
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:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Heat to 170F, dough in @ 167F Infusion -- 155 °F 60 min
4 gal Heat to 172F Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.29 g | 17.1 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Make a 2L yeast starter with 202g of DME.

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  • Last Updated: 2015-05-03 13:34 UTC