Belgian Wit #2(Willie’s Wheat) - Beer Recipe - Brewer's Friend

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Belgian Wit #2(Willie’s Wheat)

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lonnie
Rating:
4.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Thursday May 30th 2019
1.054
1.012
5.5%
18.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Canadian - Pale 2-Row6 lb Pale 2-Row 36 1.75 54.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 36.4%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 4.6 Boil 60 min 9.63 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3 Boil 60 min 6.28 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3 Boil 10 min 2.07 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz orange peal bitter Flavor Boil 10 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 lb rice hulls Other Mash 90 min.
1 oz crushed corrieander seed Flavor Boil 10 min.
3 each cameomeail tea Flavor Boil 5 min.
 
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:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
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
31 qt Sparge -- 150 °F 90 min
Starting Mash Thickness: 1.375 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 3.78 15.1  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.1 20.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.1 g | 20.4 qt) 5 20  
Total: 8.63 34.5
Equipment Profile Used: System Default
"Belgian Wit #2(Willie’s Wheat)" Witbier beer recipe by Lonnie. All Grain, ABV 5.53%, IBU 17.97, SRM 3.95, Fermentables: (Pale 2-Row, Flaked Oats, Flaked Wheat) Hops: (Hallertau Tradition (Germany), Saaz) Other: (orange peal bitter, Whirlfloc, rice hulls, crushed corrieander seed, cameomeail tea)
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  • Last Updated: 2020-03-01 23:41 UTC