Millet Wit (Gluten Free) - Beer Recipe - Brewer's Friend

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Millet Wit (Gluten Free)

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday June 23rd 2017
1.055
1.013
5.5%
15.5
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb Belgian Candi Sugar - Clear/Blond (0L)0.75 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 5.9%
10 lb Pale Millet Malt (Gluten Free)10 lb Pale Millet Malt (Gluten Free) 29 1.5 78%
2 lb Vienna Millet Malt (Gluten Free)2 lb Vienna Millet Malt (Gluten Free) 31 10 15.6%
1 oz Amylase Enzyme 1 oz Amylase Enzyme 0 0 0.5%
12.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 15.52 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Spice Boil --
1 oz Sweet Orange Peel Flavor Boil --
1 oz Yeast Nutrient Other Boil 15 min.
1 oz Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3 Oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike Infusion -- 164 °F 120 min
2.3 gal Sparge #1 Sparge -- 168 °F 30 min
2.3 gal Sparge #2 Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.52 18.1  
Mash volume with grains 5.49 22  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 4.09 g | 16.3 qt) 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.85 g | 27.4 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.26 37
Equipment Profile Used: System Default
 
Notes

Ferment: 14 days at 62 - 75 degrees

Grind millet fine. Reserve a handful to add to the boil.
Boil for a total of 75 minutes, adding reserved millet flour at the beginning of the boil and the hops at 60 minutes.

Add candi sugar near the end of the boil.
Add crushed coriander and orange peel at knockout and steep while cooling wort.

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  • Last Updated: 2019-05-16 14:17 UTC