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Belgian Witbier

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.46 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bryson
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Thursday June 25th 2015
1.048
1.011
4.8%
18.1
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Wheat5 lb Wheat 38 1.8 43.5%
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 43.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Fuggles0.8 oz Fuggles Hops Pellet 4.2 Boil 60 min 11.82 34.8%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.7 Boil 10 min 3.64 21.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.8 Boil 5 min 2.67 43.5%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz corriander Spice Boil 10 min.
1 oz bitter orange peel Flavor Boil 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
28 Brittany - Bryson Soft
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 28 58 57 18 314
add 0.5 tsp gypsum to mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Infusion -- 122 °F 20 min
Sacch' Rest Infusion -- 152 °F 60 min
Mashout Infusion -- 170 °F 10 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 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.68 g | 22.7 qt) 5.55 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.3 qt) 7.46 29.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

mash at 1qt/lb (11 gal) for protein rest. Then with water for sacch' rest (6.6 qts boiling) will be ~1.5 qt/lb for that step.

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  • Last Updated: 2015-06-27 19:08 UTC