Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 84% (ending kettle)
Source: Electric Brewery - Kal
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Sunday September 2nd 2018
1.050
1.012
5.0%
16.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 50%
9 lb Flaked Wheat9 lb Flaked Wheat 34 2 45%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Mittlefruh2.5 oz Hallertau Mittlefruh Hops Pellet 3.7 Boil 60 min 15.99 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Rice Hulls Other Mash --
1 each Whirlfloc Tablet (Irish moss) Other Boil 15 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-14865
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mash 1 Infusion -- 122 °F 15 min
mash 2 Infusion -- 154 °F 90 min
mashout Infusion -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.34 gal (57.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.34 gal (9.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 10.25 41  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.34 g | 57.4 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 12.66 g | 50.6 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.75 71
Equipment Profile Used: System Default
 
Notes

Start fermentation at 68F and raise to 72F for the last third of fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2018-09-04 22:31 UTC