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Dark witbier

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Sunday April 21st 2019
1.047
1.008
5.1%
16.8
29.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 6.6%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 11%
1.40 kg German - Pale Wheat1.4 kg Pale Wheat 39 1.5 30.8%
1.90 kg German - Bohemian Pilsner1.9 kg Bohemian Pilsner 38 1.9 41.8%
0.45 kg German - Chocolate Wheat0.45 kg Chocolate Wheat 31 413 9.9%
4.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Blanc10 g Hallertau Blanc Hops Leaf/Whole 9 Boil 60 min 11.05 33.3%
10 g Hallertau Blanc10 g Hallertau Blanc Hops Leaf/Whole 9 Whirlpool at 60 °C 20 min 4.29 33.3%
10 g Saaz10 g Saaz Hops Leaf/Whole 3 Whirlpool at 60 °C 20 min 1.43 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
24.67 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 17 26 42 39 62
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.2 L Strike -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.7
Mash volume with grains (equipment estimates 16.6 L) 16.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 18.6 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 21
Total: 31.5  
Equipment Profile Used: System Default
"Dark witbier" Witbier beer recipe by Belouch. All Grain, ABV 5.1%, IBU 16.76, SRM 29.3, Fermentables: (Flaked Oats, Flaked Wheat, Pale Wheat, Bohemian Pilsner, Chocolate Wheat) Hops: (Hallertau Blanc, Saaz) Other: (Gypsum, Salt, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Last Updated: 2020-07-13 10:05 UTC