Honey Basil Wit - Beer Recipe - Brewer's Friend

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Honey Basil Wit

188 calories 18.6 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Saturday April 20th 2019
1.057
1.013
5.8%
14.4
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb BE - Pale Ale5 lb Pale Ale 38 3.4 38.5%
2 lb German - Vienna2 lb Vienna 37 4 15.4%
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 38.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.7%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 4 Boil 60 min 14.36 50%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 74 °F 4 days 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each lemons Flavor Mash --
1 lb honey Flavor Boil 50 min.
1 oz basil Herb Boil 50 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash --
3 g Calcium Chloride (dihydrate) Water Agt Sparge --
1 g Gypsum Water Agt Mash --
1 g Gypsum Water Agt Sparge --
1 g Epsom Salt Water Agt Mash --
1 g Epsom Salt Water Agt Sparge --
1 g Table Salt Water Agt Mash 1 hr.
9 g Citric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
4.5 gal Steeping -- 152 °F 60 min
5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.32 17.3  
Mash volume with grains 5.36 21.5  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Juice and put lemons in with Mash

Add honey and basil along with fining agent to wort with 10 mins to go in boil.

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  • Last Updated: 2022-07-06 01:12 UTC