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Witbier

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Homebrewers Association
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday June 17th 2018
1.051
1.013
4.9%
13.4
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 52.6%
18 lb Flaked Wheat18 lb Flaked Wheat 34 2 47.4%
38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Nugget0.8 oz Nugget Hops Leaf/Whole 12 Boil 75 min 9.14 28.6%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 4 Boil 15 min 1.81 35.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 15 min 2.49 35.7%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
4 oz Freshly ground Coriander seed Spice Boil 5 min.
1 oz Dried ground curacao Orange Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 717 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.98 gal (87.92 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.98 gal (39.92 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.54 gal (50.16 qt). Suggest reducing strike water volume to 8.96 gal (35.84 qt) and adding 0.54 gal (2.16 qt) sparge/top-off. 9.5 38  
Strike water volume at mash thickness of 1 qt/lb 9.5 38  
Mash volume with grains 12.54 50.2  
Grain absorption losses -4.75 -19  
Remaining sparge water volume (equipment estimates 17.48 g | 69.9 qt) 18.5 74  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.98 g | 87.9 qt) 23 92  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 20 80  
Going into fermentor 20 80  
Total: 28 112
Equipment Profile Used: System Default
 
Notes

Step infusion mash: add 9 quarts (8.6L) of 130°F (54.5°C) water to the grains. Stir, stabilize and hold the temperature at 122°F (50°C) for 30 minutes. Add 4.5 quarts (4.3L) boiling water. Add heat to bring temperature up to 150°F (65.5°C). Hold for 60 minutes.

After conversion, raise temperature to 167°F (65°C) lauter and sparge with 4.5 gallons (17L) of 170°F (77°C) water. Collect about 6 gallons (23L) of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.

Fermenting and Conditioning
Ferment around 68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer.

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  • Last Updated: 2018-06-17 16:31 UTC