White Navel - Beer Recipe - Brewer's Friend

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White Navel

208 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frosty Weasel Brewing
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Tuesday December 25th 2018
1.063
1.014
6.4%
25.0
4.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 46.2%
5 lb American - White Wheat5 lb White Wheat 40 2.8 38.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 60 min 17.61 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 5.83 22.2%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 1 min 0.62 11.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 1 min 0.9 11.1%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 8 days 11.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Dry Hop 8 days 11.1%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Corriander Spice Boil 15 min.
2 oz Fresh Orange Zest Flavor Boil 15 min.
10 each Fresh Orange Sections Flavor Boil 15 min.
10 each Fresh Orange Sections Flavor Secondary 8 days
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tucson, AZ
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 17 26 42 39 62
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.3 qt Temperature -- 150 °F 80 min
8 qt Mash Out Infusion -- 185 °F 10 min
8.3 qt Sparge -- 170 °F 15 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 4.06 16.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.94 g | 19.8 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Adding Oranges to Secondary:
Peel and section oranges, removing as much of the white pith as possible. Crush the oranges a bit with a masher and put in the freezer for at least 24 hours. Freezing will kill any unwanted bacteria.

Add frozen oranges to secondary and cover with vodka to disinfect. Rack beer on top of oranges and dry hop.

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  • Last Updated: 2019-01-22 02:26 UTC