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Witney Brewston AG

135 calories 10.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
2.00 (1 Review)

Calories: 135 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Wednesday April 10th 2019
1.045
1.006
5.1%
17.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - Pilsner2.5 kg Pilsner 37 1.8 50%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 40%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 17.77 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Coriander Seed Spice Boil 5 min.
45 g Fresh Orange Zest Herb Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 193 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
25 L Sacchrification rest Infusion -- 67 °C 90 min
8 L How's ya batch Sparga? Sparge -- 77 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37.6 L) 32.9
Mash volume with grains (equipment estimates 40.9 L) 36.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Volume into fermentor 23
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Based on:

  • Witney Brewston extract
  • All grain "Blanche Oreiller" recipe and notes from https://byo.com/article/witbier-style-profile/
  • https://beerandbrewing.com/make-your-best-witbier/

    Instructions:
  • Mill all grain (including flaked grain)
  • Chill the wort rapidly to 20 °C, let the break material settle, rack to the fermenter and aerate thoroughly.
  • Begin fermentation at 20 °C slowly raising temperature to 22 °C by the last one-third of fermentation.

    Notes:
  • Could add 250g rice hulls to help sparge (don't mill)
  • First reference suggests starting with a protein rest (15 min @ 50C), then slowly ramping up to 68C over 15 min to start the sacchrification rest, but second ref says you get just as good results from a single temp mash. So lets start with the simple version and try the more complicated one later.
  • The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. This also means we go for a higher kettle volume to compensate for extra evaporation loss.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-05-31 05:19 UTC