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010 - Wit or witout you

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Randy Daily
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday October 5th 2016
1.051
1.013
5.1%
14.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - White Wheat6 lb White Wheat 40 2.8 14.6%
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 34.1%
13 lb Flaked Wheat13 lb Flaked Wheat 34 2 31.7%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 12.2%
3 lb Rice Hulls3 lb Rice Hulls 0 0 7.3%
41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.6 Boil 60 min 6.67 14.3%
2 oz Saaz2 oz Saaz Hops Pellet 3 Boil 60 min 5.88 57.1%
1 oz Saaz1 oz Saaz Hops Pellet 3 Boil 30 min 2.26 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Bitter Orange Peel Spice Boil 5 min.
2 oz Coriander Spice Boil 5 min.
1 oz Black pepper Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method:       Amount:      
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
3 tsp Gypsum (12 grams)
3.2 tsp Calcium Chloride (4 grams)
.5 tsp Non Iodized Table Salt (14 grams)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 gal Beta-glucan Rest Infusion -- 115 °F 30 min
Sacch Rest Temperature -- 152 °F 30 min
13 gal Sparge Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.01 gal (88.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.01 gal (40.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.66 gal (74.62 qt). Suggest reducing strike water volume to 8.72 gal (34.88 qt) and adding 6.66 gal (26.62 qt) sparge/top-off. 15.38 61.5  
Strike water volume at mash thickness of 1.5 qt/lb 15.38 61.5  
Mash volume with grains 18.66 74.6  
Grain absorption losses -5.13 -20.5  
Remaining sparge water volume 12 48  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.01 g | 88 qt) 22 88  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 20 80  
Going into fermentor 20 80  
Total: 27.38 109.5
Equipment Profile Used: System Default
 
Notes

Roast Coriander prior to crushing to enhance citrus flavor.
30 minute rest at 115 to assist beta-glucans in the oats.

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  • Last Updated: 2018-06-01 19:14 UTC