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Ghost Witbier II

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dano
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday July 3rd 2016
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5.1%
15.4
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 42.1%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 42.1%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 7.9%
0.25 lb Weyermann - Barke Munich Malt0.25 lb Barke Munich Malt 37 8 2.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - Saaz0.75 oz Saaz Hops Pellet 3.4 Boil 60 min 10.48 50%
0.75 oz Yakima Valley Hops - CZ Saaz0.75 oz CZ Saaz Hops Pellet 3.2 Boil 15 min 4.89 50%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Spice Boil 5 min.
2 oz Orange Zest Spice Boil 5 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
4.19 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.76 psi       Temp: 36 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
BrunWater Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 17 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal 164F Strike 162 °F 150 °F 60 min
4 gal Batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.44 29.8
Equipment Profile Used: System Default
"Ghost Witbier II" No Profile Selected beer recipe by Dano. All Grain, ABV 5.09%, IBU 15.37, SRM 3.6, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Barke Munich Malt, Rice Hulls) Hops: (Saaz, CZ Saaz) Other: (Coriander, Orange Zest, Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2022-07-05 02:24 UTC