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Witbier

170 calories 18.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Monday June 17th 2019
1.055
1.015
5.2%
37.0
3.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Belgian - Pilsner2.2 kg Pilsner 37 1.6 51.2%
1.75 kg Belgian - Wheat1.75 kg Wheat 38 1.8 40.7%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 3.5%
200 g Flaked Oats200 g Flaked Oats 33 2.2 4.7%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Aurora35 g Aurora Hops Pellet 8.2 Boil 40 min 36.99 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Koriander Flavor Boil 5 min.
10 g Pomaranča Flavor Boil 5 min.
3 g Gypsum Water Agt Mash 1 hr.
2 g Wyeast - Beer Nutrient Water Agt Mash 10 min.
1 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70.4 4 1 2 62.9 166
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 60 min
Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.1 L) 33.7
Mash volume with grains (equipment estimates 31.9 L) 36.5
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 18 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.5 L) 18
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Last, ferment this beer nice and warm, 67°F (19°C), for the first few days and then ramp up to 72°F/22°C (perfect for late-summer brewing) to encourage noticeable fermentation character without yielding anything too hot, while also encouraging a complete, drying attenuation.

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  • Last Updated: 2020-04-26 13:29 UTC