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Wits about us

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Wednesday July 25th 2018
1.050
1.012
5.1%
18.5
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 44.7%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 21.1%
4.50 lb German - Pale Wheat4.5 lb Pale Wheat 39 1.5 23.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 10.5%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau Hops Pellet 4.1 Boil 60 min 6.28 23.1%
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau Hops Pellet 4.1 Boil 45 min 5.76 23.1%
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau Hops Pellet 4.1 Boil 15 min 3.12 23.1%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 5 min 3.34 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet orange Flavor Boil 5 min.
1 oz Bitter orange Flavor Boil 5 min.
3 oz Dried chamomile Flavor Boil --
0.75 oz Coriander Spice Boil --
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 469 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Calgary, AB, (South - Glenmore)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 16 8 9 78 181
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.37 gal (49.49 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.37 gal (1.49 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.94 23.8  
Mash volume with grains 7.46 29.8  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 9.06 g | 36.2 qt) 8.69 34.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.37 g | 49.5 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.63 58.5
Equipment Profile Used: System Default
 
Notes

Start low on fermenting temps then let it free rise to top end of fermenting temperatures.

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  • Last Updated: 2018-07-29 15:11 UTC