Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday November 18th 2013
1.054
1.015
5.0%
17.3
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 81%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 1.2%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 9.5%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 1.2%
8 oz Belgian - Munich8 oz Munich 38 6 2.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.5 66.7%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.8 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Tablet Fining Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 606 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Temperature -- 120 °F 30 min
recirculate mash Fly Sparge -- 149 °F 60 min
10 gal raise grain bed to 170, batch sparge with 170 water Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.36 gal (57.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.36 gal (9.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 9.54 g | 38.2 qt) 9.68 38.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 14.36 g | 57.5 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.18 68.7
Equipment Profile Used: System Default
 
Notes

a word to the wise, 2 pounds of flaked rice clogged my false bottom up, would not drain then turned to mash potatoes

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  • Last Updated: 2015-11-14 19:00 UTC