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A Witty Bier

159 calories 18 carbs
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Neil
Calories: 159 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Monday June 3rd 2019
1.048
1.014
4.48%
18.96
7.52
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2.89 kg Belgian - Pilsner2.89 kg Pilsner 37 1.6 48.2%
0.299 kg United Kingdom - Oat Malt0.299 kg Oat Malt 28 2 5%
2.81 kg Briess - White Wheat Raw2.81 kg White Wheat Raw 34.5 2 46.8%
6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
22 g BSG - East Kent Goldings22 g BSG - East Kent Goldings Hops Pellet 4.6 Boil 60 min 12.45 52.4%
20 g Perle20 g Perle Hops Pellet 7.3 Boil 10 min 6.51 47.6%
 
Mash Guidelines
Amount Description Type Temp Time
23.7 L Mash In Temperature 50 °C 15 min
L Mash in Temperature 68 °C 60 min
14.3 L Sparge & Mash Out Temperature 78 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
8 g Calcium Chloride Water Agt Mash 0 min.
8 g Gypsum Water Agt Mash 0 min.
1 each Whirfloc Water Agt Mash 0 min.
3 g Coriander Herb Boil 10 min.
3 g Orange Peel Flavor Boil 10 min.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.45 bar       CO2 Level: 2 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 11.89 47.6  
Strike water volume at mash thickness of 1.43764 qt/lb 4.75 19  
Remaining sparge water volume 7.13 28.5  
Grain absorption losses -3.31 -13.2  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.33 33.3  
Boil off losses -2.25 -9  
Hops absorption losses -0 -0  
Amount going into fermentor 6.08 24.3  
Total: 11.89 47.6
Author: Neil, Method: All Grain, Style: Witbier, ABV 4.48%, IBU 18.96, SRM 7.52, Fermentables: (Pilsner, Oat Malt, White Wheat Raw) Hops: (BSG - East Kent Goldings, Perle) Other: (Calcium Chloride, Gypsum, Whirfloc, Coriander, Orange Peel)
Last Updated and Sharing
 
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  • Last Updated: 2019-06-21 23:57 UTC