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Walt Witman

158 calories 15.6 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: 8.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Facciola Brewing
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Wednesday April 20th 2016
1.048
1.011
4.9%
17.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 37%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.4%
6.30 lb Dingemans Belgian Pilsner6.3 lb Dingemans Belgian Pilsner 37 1.2 46.7%
0.20 lb Briess Bonlander Munich Malt0.2 lb Briess Bonlander Munich Malt 37 10 1.5%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz GR Saphir0.8 oz GR Saphir Hops Pellet 5.2 Boil 60 min 17 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast nutrient Other Boil 10 min.
0.15 oz Coriander (crush) Spice Boil 5 min.
0.30 oz Orange zest (fresh) Spice Boil 5 min.
99 each NO whirflock Other Other --
 
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:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 248 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Protein rest. Strike 133 Infusion -- 122 °F 15 min
8 qt Saccharification Infusion -- 151 °F 45 min
9.5 gal Mash out SLOWLY (7.9gal -> 6.3) Infusion -- 168 °F 10 min
2.5 gal remainder to get 8.5gal Sparge -- 168 °F 1 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.38 13.5  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 6.34 g | 25.4 qt) 7.06 28.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.44 41.8
Equipment Profile Used: System Default
 
Notes

1.1L starter for 273B cells - 4.3oz DME

As the fermentation slows, slowly raise the temperature to 72.

carbonate the beer to approximately 2.5 to 3 volumes of CO2

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  • Last Updated: 2016-06-02 16:33 UTC