Waasmunster Wit - Beer Recipe - Brewer's Friend

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Waasmunster Wit

185 calories 18.4 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 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: The Shiny Head Brewer
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday May 1st 2013
1.056
1.013
5.6%
15.7
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 44.4%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 40.4%
1.13 lb Flaked Oats1.13 lb Flaked Oats 33 2.2 9.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4%
0.25 lb Belgian - Munich0.25 lb Munich 38 6 2%
12.38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - GERMAN HALLERTAU1 oz GERMAN HALLERTAU Hops Pellet 4.3 Boil 60 min 15.71 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Herb Boil 15 min.
0.40 oz CRUSHED CORIANDER Spice Boil 5 min.
0.03 oz DRY CHAMOMILE FLOWERS Herb Boil 5 min.
1.50 oz FRESH MANDARIN ZEST Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CANE SUGAR       Amount: 115g      
 
Target Water Profile
Richmond, VA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 68 23 12 41 52
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 qt Batch Infusion -- 156 °F 75 min
20 qt Sparge -- 171 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.42 21.7  
Mash volume with grains 6.41 25.6  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.17 g | 16.7 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7 28  
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: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

START FERMENTATION @ 68f SLOWLY RAISING TO 72f BY LAST THIRD OF FERMENTATION

2.4 VOL CARBONATION

Took Bronze at the 2013 20th Annual Dominion Cup Pro-Am in a field of 24.

http://dominioncup.jrhb.org/DomCupWinners2013.php



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2013-08-18 12:51 UTC