Brewstore Wit - Beer Recipe - Brewer's Friend

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Brewstore Wit

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Johnny
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Wednesday December 30th 2015
1.054
1.013
5.5%
18.1
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Pale 2-Row3 kg Pale 2-Row 38 2.5 57.7%
1.50 kg United Kingdom - Wheat1.5 kg Wheat 37 2 28.8%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 9.6%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Tettnanger40 g Tettnanger Hops Leaf/Whole 3.1 Boil 60 min 15.9 72.7%
15 g Tettnanger15 g Tettnanger Hops Leaf/Whole 3.1 Boil 10 min 2.16 27.3%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Coriander (crushed) Spice Boil 10 min.
20 g Sweet orange peel Spice Boil 10 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
5g gypsum
1g salt
2.5g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19
Mash volume with grains 22.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 13.1 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Pitch at 18C. Allow rise to 22C.

Mash start at 12.45
Boil start 2.15
Hops and spices at 3.05

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  • Last Updated: 2016-04-11 21:38 UTC