Wit - 11-26-16 - Beer Recipe - Brewer's Friend

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Wit - 11-26-16

138 calories 14.7 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: 10 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday November 22nd 2016
1.042
1.011
4.1%
19.8
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 48.9%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 44.4%
0.25 lb German - Munich Light0.25 lb Munich Light 37 6 2.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.4%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2.5 Boil 60 min 19.78 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Tangerine Peel Flavor Boil 5 min.
0.40 oz Crushed Coriander Spice Boil 5 min.
0.03 oz Chamomile Herb Boil 5 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:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Fly Sparge -- 122 °F 15 min
3.9 gal Fly Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.94 15.8  
Mash volume with grains 4.84 19.4  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 6.04 g | 24.2 qt) 7.72 30.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 11.66 46.6
Equipment Profile Used: System Default
 
Notes

1st Brew 11/25/16

Grain Temp 70

Strike 132
4.5 Gallon mark Added 1 gallon of 136 during dough in.
Hit 125 resting for 21 min
Added 1/2 Gallon of 164 to Mash then recirculated to 154
raise to 154 for 65 min
95 min Mash
Sparge 168

3 Gallons 1.057
4 Gallons 1.051
5 Gallons 1.048
6 Gallons 1.043
7 Gallons 1.035
8 Gallons 1.034

OG 1.042
FG 1.010

4.33% ABV

Start Ferm at 68 rise to 72

Ordered 12-8-15
Weyermann Pilsner Malt 5.375
Weyermann Dark Wheat 5.375
Wyeast 3068 Weihenstephan Wheat

German Hallertau Hop Pellets 1.5 - 2.5AA

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  • Last Updated: 2016-12-06 03:17 UTC