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wit

267 calories 28.1 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 1.4 gallons (fermentor volume)
Pre Boil Size: 2.12 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 267 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)
Created: Wednesday December 19th 2018
1.080
1.021
7.7%
21.7
16.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Simpsons - Maris Otter pale2.5 lb Maris Otter pale 38 2.4 46.8%
2.50 lb House of Malt - Munich Malt2.5 lb Munich Malt 37 7 46.8%
0.25 lb Muntons - Brown Malt0.25 lb Brown Malt 36 57 4.7%
1.50 oz Lyle - Black Treacle1.5 oz Black Treacle 36 74.4 1.8%
5.34 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Domestic Hallertau0.4 oz Domestic Hallertau Hops Pellet 3.9 Boil at 65 °F 60 min 20.69 88.9%
0.05 oz Northern Brewer - Hallertau0.05 oz Hallertau Hops Pellet 4.1 Boil at 65 °F 10 min 0.99 11.1%
0.45 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.75 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
3.25 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.8 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.64 6.6  
Mash volume with grains 2.06 8.2  
Grain absorption losses -0.66 -2.6  
Remaining sparge water volume (equipment estimates 2.17 g | 8.7 qt) 1.38 5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 2.92 g | 11.7 qt) 2.12 8.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.4 5.6  
Going into fermentor 1.4 5.6  
Total: 3.02 12.1
Equipment Profile Used: System Default
"wit" Witbier beer recipe by Cody G. All Grain, ABV 7.66%, IBU 21.68, SRM 16.06, Fermentables: (Maris Otter pale, Munich Malt, Brown Malt, Black Treacle) Hops: (Domestic Hallertau, Hallertau) Other: (Calcium Chloride (dihydrate), Lactic acid)
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  • Last Updated: 2023-11-05 20:00 UTC