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175 calories 17.9 g 12 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nesbitt
Calories: 175 calories (Per 12ml)
Carbs: 17.9 g (Per 12ml)
Created: Sunday July 2nd 2017
1.053
1.013
5.3%
98.7
10.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 41.7%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 33.3%
1 lb American - Wheat1 lb Wheat 38 1.8 8.3%
1 lb Pineapple1 lb Pineapple - (late boil kettle addition) 5.85 0 8.3%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 8.3%
12 lbs / ₪ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 36.08 25%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 10 Boil 30 min 55.46 50%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 5 min 7.19 25%
4 oz / ₪ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp yeast nutrient Other Boil 15 min.
1 each Whirfloc Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
79 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
₪ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
3.75 gal Infusion -- 148 °F 60 min
5 gal Sparge -- 180 °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 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.21 g | 20.8 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.46 g | 29.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9 36
Equipment Profile Used: System Default
 
Notes



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  • Last Updated: 2023-07-07 17:21 UTC