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Wit Pleasure_V2

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 7.25 gallons (ending kettle volume)
Pre Boil Size: 8.8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday May 18th 2018
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OG: 1.052 FG: 1.012 ABV: 5.1% IBU: 17

1.048
1.010
5.0%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 51.9%
4.25 lb Flaked Wheat4.25 lb Flaked Wheat 34 2 31.5%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 5.6%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 11.1%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Loral0.4 oz Loral Hops Pellet 11 Boil 60 min 12.62 50%
0.40 oz Loral0.4 oz Loral Hops Pellet 11 Boil 5 min 2.52 50%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.35 oz Coriander Spice Boil 5 min.
0.20 oz Grains of Paradise Spice Boil 5 min.
1 oz Cara Cara Orange Zest Spice Boil 5 min.
 
Yeast
The Yeast Bay - Northeastern Abbey
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Med/Low
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Strike at 132F Infusion -- 122 °F 15 min
2 gal Raise from 122 to 154 over 15 min. Infusion -- 154 °F 60 min
4.75 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 0.96 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.96 qt/lb 3.24 13  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 7.5 30  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.53 g | 38.1 qt) 8.8 35.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 6.52 g | 26.1 qt) 7.25 29  
Estimated amount in fermentor 7.25 29  
Total: 10.74 43
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 70F, hold at 68F for 3 days, raise to 72F for 1 week.

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  • Last Updated: 2019-07-14 18:37 UTC