Belgian Wheat Beer - Beer Recipe - Brewer's Friend

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Belgian Wheat Beer

154 calories 14.7 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: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fermentis
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
URL: http://www.fermentis.com/wp-content/uploads/2012/06/TT_BelgianWheat_En.pdf
Created: Friday April 8th 2016
1.047
1.010
5.0%
31.0
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 75.2%
37 oz Belgian - Wheat37 oz Wheat 38 1.8 24.8%
9.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops Pellet 12.3 Boil 85 min 28.62 50%
16 g Styrian Goldings16 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 2.4 50%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Bitter orange peel Spice Boil 5 min.
0.40 g Cumin Spice Boil 5 min.
0.20 g Coriander Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 113 °F --
12 qt Infusion -- 143 °F 60 min
12 qt Infusion -- 158 °F 20 min
Sparge -- 172 °F 20 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 2.91 11.6  
Mash volume with grains 3.66 14.6  
Grain absorption losses -1.16 -4.7  
Remaining sparge water volume (equipment estimates 6.3 g | 25.2 qt) 5.5 22  
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: 8.41 33.7
Equipment Profile Used: System Default
 
Notes

Raise fermentation temp to 71F allow diacetyl rest for 24 hours at end of fermentation. Lager minimum 2 weeks at 44F.

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  • Last Updated: 2016-04-08 03:31 UTC