Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday February 27th 2017
1.053
1.014
5.1%
14.9
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 44.4%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 35.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.9%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 8.9%
4 oz Belgian - Munich4 oz Munich 38 6 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 14.94 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Orange Zest Flavor Boil 5 min.
11 g Crushed Coriander Spice Boil 5 min.
1 g Dry Chamomile Flower 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:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Protein Rest Infusion -- 122 °F 30 min
2.3 gal Saccrification (Boiling Addition) Infusion -- 154 °F 45 min
4.5 gal Mash Out Sparge -- 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.93 g | 23.7 qt) 5.64 22.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Yeldarb. All Grain, ABV 5.09%, IBU 14.94, SRM 3.8, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Wheat, Munich) Hops: (Domestic Hallertau) Other: (Orange Zest, Crushed Coriander, Dry Chamomile Flower)
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  • Public: Yup, Shared
  • Last Updated: 2017-03-18 16:13 UTC