Belgian Wit - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Wit

168 calories 16.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday April 29th 2016
1.051
1.012
5.1%
21.8
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 59.1%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 18.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
1.50 lb American - Red Wheat1.5 lb Red Wheat 38 2.5 13.6%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 16.57 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 20 min 3.9 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.28 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Orange peel Spice Boil 3 min.
0.25 oz Corriander Spice Boil 3 min.
0.50 oz Grains of paradise Spice Boil 3 min.
1 each Fresh lemon zest Spice Boil 3 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Portland, ME
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 1 8 9 3 9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Infusion -- 150 °F 60 min
17 qt Sparge -- 160 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 68F & hold for 24 hours. Bring temp up 2F/day and hold at 74F

Last Updated and Sharing
 
1,029
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-05-04 01:11 UTC