Belgian Wheat Beer - Beer Recipe - Brewer's Friend

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Belgian Wheat Beer

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fermentis
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
URL: http://www.fermentis.com/wp-content/uploads/2012/06/TT_BelgianWheat_En.pdf
Created: Saturday August 25th 2018
1.052
1.011
5.5%
20.4
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.45 lb Belgian - Pilsner1.45 lb Pilsner 37 1.6 31.3%
3.18 lb Belgian - Wheat3.18 lb Wheat 38 1.8 68.7%
4.63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Hallertau Hersbrucker0.45 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 15.98 50%
0.45 oz Saaz0.45 oz Saaz Hops Pellet 5.5 Boil 5 min 4.38 50%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.91 g Bitter orange peel Spice Boil 5 min.
0.18 g Cumin Spice Boil 5 min.
0.09 g Coriander Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 43 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 qt Infusion -- 113 °F --
5.5 qt Infusion -- 143 °F 60 min
5.5 qt Infusion -- 158 °F 20 min
Sparge -- 172 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.45 5.8  
Mash volume with grains 1.82 7.3  
Grain absorption losses -0.58 -2.3  
Remaining sparge water volume (equipment estimates 4.17 g | 16.7 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.78 g | 19.1 qt) 4 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.83 19.3
Equipment Profile Used: System Default
 
Notes

Raise fermentation temp to 71F allow diacetyl rest for 24 hours at end of fermentation. Lager minimum 2 weeks at 44F.

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  • Last Updated: 2018-08-30 16:42 UTC