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Belgian Wittbier

139 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Castle malting
Calories: 139 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Sunday July 21st 2013
11.4 °P
1.7 °P
5.2%
16.5
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 80%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Pellet 8.5 Boil 75 min 10.57 33.3%
20 g Fuggles20 g Fuggles Hops Pellet 5 Boil 15 min 5.91 66.7%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Bitter orange peel Spice Boil 15 min.
0.20 g Coriander Spice Boil 15 min.
0.40 g Cummin Spice Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L mash in Infusion -- 45 °C --
beta amylase produces maltose Temperature -- 62 °C 60 min
alpha amylase produces varitey of sugars Temperature -- 72 °C 20 min
mash out Temperature -- 78 °C 2 min
20 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.4 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Going into fermentor 24
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Mash in with 16L water.
Mash out with another 19-20l water.

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  • Last Updated: 2016-06-03 14:21 UTC