Brewer's Friend

Print

Broken Glass Belgian

8792 calories 854.2 g 19 L
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.3 liters
Post Boil Size: 22.3 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason & Northern
Hop Utilization: 93%
Calories: 8792 calories (Per 19L)
Carbs: 854.2 g (Per 19L)
Created: Thursday October 12th 2017
Similar Recipes

Hoegaarden

by Jake_the_Snake

OG: 1.050 FG: 1.014 ABV: 4.8% IBU: 16

Ohayo white Ale

OG: 1.051 FG: 1.011 ABV: 5.2% IBU: 15

Wit ya brewing I

by closetbrewing

OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 11

1.050
1.011
5.1%
13.8
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.41 kg US - Pale 2-Row2.41 kg Pale 2-Row 37 1.8 51.2%
1.97 kg American - White Wheat1.97 kg White Wheat 40 2.8 41.8%
0.33 kg Flaked Oats0.33 kg Flaked Oats 33 2.2 7%
4.71 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65.71 g Saaz65.71 g Saaz Hops Pellet 3.5 Boil 15 min 13.76 100%
65.71 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
27.38 g Coriander Spice Boil 1 hr.
54.76 g Bitter orange peal Spice Boil 1 hr.
1.10 each Whirlfloc Fining Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.50 g Table Salt Water Agt Mash 1 hr.
5.64 ml Lactic acid Water Agt Mash 1 hr.
Priming
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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.3 L Strike Water Infusion -- 65 °C 60 min
24.1 L Batch Sparge Sparge -- 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.1
Mash volume with grains 17.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.5 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.3 L) 21
Total: 31.9  
Equipment Profile Used: System Default
"Broken Glass Belgian" Witbier beer recipe by Jason & Northern. All Grain, ABV 5.05%, IBU 13.76, SRM 4, Fermentables: (Pale 2-Row, White Wheat, Flaked Oats) Hops: (Saaz) Other: (Coriander, Bitter orange peal, Whirlfloc, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt, Lactic acid)
Last Updated and Sharing
 
1,480
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-12 21:15 UTC