Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

153 calories 13.2 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: 1.034 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Brian Conn
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Friday May 5th 2017
1.047
1.008
5.1%
18.4
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 47.1%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 47.1%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Leaf/Whole 13.3 Boil 60 min 12.05 20%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.8 Boil 30 min 4.29 40%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.8 Boil 10 min 2.02 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 10 min.
0.50 tsp wyeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Ferulic Acid Rest Infusion -- 111 °F 10 min
Protein Rest Decoction -- 122 °F 15 min
Sacarification Rest Decoction -- 150 °F 45 min
Mash Out Decoction -- 162 °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 2.5 10  
Mash volume with grains 3.14 12.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 6.51 g | 26 qt) 6.21 24.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.71 34.8
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Brian Conn. All Grain, ABV 5.1%, IBU 18.36, SRM 2.89, Fermentables: (Pilsner, Wheat Malt, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Magnum, Styrian Goldings) Other: (whirlfloc, wyeast nutrient)
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  • Last Updated: 2017-11-19 17:36 UTC