Witbier #2 - Beer Recipe - Brewer's Friend

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Witbier #2

139 calories 15.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Sunday September 9th 2018
1.045
1.013
4.3%
15.2
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg German - Wheat Malt1.25 kg Wheat Malt 37 2 50%
1 kg German - Pilsner1 kg Pilsner 38 1.6 40%
150 g Flaked Oats150 g Flaked Oats 33 2.2 6%
100 g German - Munich Light100 g Munich Light 37 6 4%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Tettnanger10 g Tettnanger Hops Pellet 6.1 Boil 60 min 15.17 40%
15 g Tettnanger15 g Tettnanger Hops Pellet 6.1 Boil 0 min 60%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.70 g Gypsum Water Agt Mash 0 min.
1.80 g Calcium Chloride Water Agt Mash 0 min.
1.50 g Wyeast nutrient Other Boil 10 min.
7 g Bitter orange peel Spice Boil 5 min.
10 g Coriander seeds (cracked) Spice Boil 5 min.
21 g Fresh orange peel Spice Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar      
 
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
18 L Infusion -- 68 °C 75 min
1 L Sparge -- 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24.1 L) 20.4
Mash volume with grains (equipment estimates 25.7 L) 22.1
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.7 L) 17
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Volume into fermentor 12
Total: 20.4  
Equipment Profile Used: System Default
 
Notes

Skipped the protein rest because didn't have enough time to read about how to do it properly or if it is necessary.

Trying new dry witbier yeast I found.

Read that using oats can help with the mouthfeel

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  • Public: Yup, Shared
  • Last Updated: 2018-10-04 12:13 UTC