Belgian Orange Witless - Beer Recipe - Brewer's Friend

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Belgian Orange Witless

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Source: St Ark's Bane
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday May 22nd 2015
1.054
1.013
5.4%
24.5
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 38.5%
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 38.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.7%
0.50 lb Belgian - Cara 20L0.5 lb Cara 20L 34 22 3.8%
1 lb Candi Syrup - Belgian Candi Syrup - Clear1 lb Belgian Candi Syrup - Clear 32 0 7.7%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.5 Boil 60 min 8.05 33.3%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.5 Boil 15 min 4 33.3%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.8 Boil 15 min 3.02 16.7%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 13.7 Boil 30 min 9.42 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.40 oz orange rind Flavor Primary --
0.25 lb rice hulls Other Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Dough In Infusion -- 104 °F 20 min
11.25 qt Starch Conversion Infusion -- 144 °F 60 min
Mash Out Decoction -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.97 g | 19.9 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

Grate orange rind; add to 2 cups water; bring to a boil then cool. Strain over primary fermenter (prior to pitching yeast) through a hop ball mesh capturing rind; immerse with cooled wort.

Brewed: 27-28 Jun
Post Mash: 1.034
O.G: 1.053

Racked to 2ndry: 10 Jul
Bottled: 1 Aug 15
F.G: 1.002
Consumed 16 Aug 15

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  • Public: Yup, Shared
  • Last Updated: 2015-08-17 15:38 UTC