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Wit Batch #1

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 85% (brew house)
Source: heymorc
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday April 23rd 2016
1.053
1.013
5.2%
17.4
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Flaked Wheat4.5 lb Flaked Wheat 34 2 40.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
4.50 lb German - Pilsner4.5 lb Pilsner 38 1.6 40.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.5%
0.25 lb American - Munich - Light 10L0.25 lb Munich - Light 10L 33 10 2.3%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Saaz1.6 oz Saaz Hops Pellet 3.2 Boil 60 min 17.4 100%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Orange Zest Blend Herb Boil --
0.25 oz Corriander Spice Boil 5 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:
0.5 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 122 °F 15 min
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.66 14.6  
Mash volume with grains 4.54 18.2  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 6.28 g | 25.1 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Pitch at 68...Rise to 72 for last 1/3 of fermentation

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  • Last Updated: 2016-07-20 06:09 UTC