Whitley Wit - Beer Recipe - Brewer's Friend

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Whitley Wit

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 85 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Chad Bahr
Rating:
5.00 (1 Review)

Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday June 2nd 2017
1.052
1.012
5.1%
17.3
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 43.2%
6.50 lb Flaked Wheat6.5 lb Flaked Wheat 34 2 43.2%
11 oz Flaked Oats11 oz Flaked Oats 33 2.2 4.6%
11 oz German - Acidulated Malt11 oz Acidulated Malt 27 3.4 4.6%
11 oz Rice Hulls11 oz Rice Hulls 0 0 4.6%
241 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.15 oz Domestic Hallertau1.15 oz Domestic Hallertau Hops Pellet 4.8 Boil 85 min 15.35 69.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 4.1 Boil 10 min 1.94 30.3%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 oz Coriander Seed Spice Boil 10 min.
0.70 oz Bitter Orange Peel Spice Boil 10 min.
9 g Chalk Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
15 gallons RO water

Gypsom: 6g
Epsom Salt: 3g
Canning Salt: 2g
Calcium Chloride: 6g
Chalk: 7g
Baking Soda: 2g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion Strike Temp 164 Infusion -- 151 °F 60 min
3 gal Mash out Sparge -- 170 °F 15 min
2.75 gal 1st sparge Sparge -- 170 °F 5 min
2.75 gal 2nd sparge -- 170 °F 5 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.01 20  
Mash volume with grains 6.21 24.9  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 7.31 g | 29.2 qt) 7.62 30.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.19 g | 40.7 qt) 10.5 42  
Boil off losses -2.13 -8.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 12.63 50.5
Equipment Profile Used: System Default
"Whitley Wit" Witbier beer recipe by Chad Bahr. All Grain, ABV 5.13%, IBU 17.3, SRM 3.46, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Acidulated Malt, Rice Hulls) Hops: (Domestic Hallertau, Saaz) Other: (Coriander Seed, Bitter Orange Peel, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda)
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  • Last Updated: 2021-06-05 23:47 UTC