Lime Belgian Wit Beer - Beer Recipe - Brewer's Friend

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Lime Belgian Wit Beer

215 calories 22.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Lee Nierstheimer
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Saturday April 9th 2016
1.065
1.016
6.4%
17.3
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.32 lb Dry Malt Extract - Wheat1.32 lb Dry Malt Extract - Wheat 42 3 63.8%
0.25 lb American - Pale 2-Row0.25 lb Pale 2-Row 37 1.8 12.1%
0.25 lb American - White Wheat0.25 lb White Wheat 40 2.8 12.1%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 12.1%
2.07 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Domestic Hallertau0.2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 17.34 100%
0.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 oz Lime zest Flavor Boil 10 min.
0.30 tsp 1.5 oz ground corriander Spice Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 21 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 qt Sparge -- 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.5 g | 10 qt) 1.99 8  
Mash volume with grains (equipment estimates 2.5 g | 10 qt) 2.05 8.2  
Grain absorption losses (steeping) -0.09 -0.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 1 4  
Going into fermentor 1 4  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.99 8
Equipment Profile Used: System Default
 
Notes

Directions: Mash the two-row malt, wheat malt, and flaked oats in 5 quarts of water. Hold temperature at 154°F. for 60 minutes. Strain the wort into the brew kettle, then rinse grains with 1 gallon of water at 170°F., collecting run-off in the brew kettle. Mix in liquid malt extract and add clean water to bring boil volume to 3.5 gallons. Bring to a boil, add hops, and boil for 60 minutes. Add the orange peel and coriander in the last 10 minutes of the boil. Chill wort, top off to 5 gallons, and stir to mix and aerate. Pitch yeast and ferment at 65F for one week, then transfer to secondary for two weeks. Bottle with priming sugar and condition for two weeks. Optional: serve with a slice of orange. -

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  • Last Updated: 2016-04-09 20:02 UTC