Yeastygaarden Wit - Beer Recipe - Brewer's Friend

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Yeastygaarden Wit

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 49 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Yeasty Boys Brewing
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Tuesday January 23rd 2018
1.052
1.012
5.2%
14.5
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Flaked Wheat4.5 kg Flaked Wheat 34 2 45%
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 45%
1 kg Rice Hulls1 kg Rice Hulls 0 0 10%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nugget10 g Nugget Hops Pellet 15.1 Boil 60 min 9.71 15.2%
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 15 min 3.13 42.4%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 1.9 Boil 15 min 1.7 42.4%
66 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp Irish Moss Fining Boil 15 min.
14 g Bitter Orange Peel Spice Boil 5 min.
21 g Corriander Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       CO2 Level: 3.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
MASH:
5g............Gypsum
3g............Table Salt
5g............CaCl
10g..........Chalk
17mL.......Lactic Acid (88%) >>pH 5.3
BOIL:
3g......Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Protein Rest Temperature -- 50 °C 30 min
Alpha Rest Infusion -- 65 °C 40 min
Beta Rest Temperature -- 68 °C 20 min
Cast Temperature -- 76 °C 10 min
32 L Sparge Sparge -- 80 °C 45 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.06 L. Suggest reducing initial water volume to 45.4 L and adding 3.66 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 28
Mash volume with grains 34.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 32 L) 31.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.1 L) 49
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 41.6
Going into fermentor 41.6
Total: 59.9  
Equipment Profile Used: System Default
"Yeastygaarden Wit" Witbier beer recipe by Yeasty Boys Brewing. All Grain, ABV 5.21%, IBU 14.53, SRM 3.35, Fermentables: (Flaked Wheat, Pilsner, Rice Hulls) Hops: (Nugget, Saaz, Styrian Goldings) Other: (Irish Moss, Bitter Orange Peel, Corriander)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-01-23 18:51 UTC