Witbier #8 - Beer Recipe - Brewer's Friend

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Witbier #8

180 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nico588
Calories: 180 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Thursday August 29th 2019
1.058
1.018
5.4%
12.4
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Belgian - Wheat3.5 kg Wheat 38 1.8 66%
1.50 kg Crisp Malting - Finest Maris Otter1.5 kg Finest Maris Otter 38 3 28.3%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertauer Tradition20 g Hallertauer Tradition Hops Pellet 6.4 Boil 30 min 12.39 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Orange peel Flavor Boil 10 min.
50 g Lemon peel Flavor Boil 10 min.
10 g Semillas de Coriandro Herb Boil 10 min.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
16.4 L Strike -- 55 °C 30 min
Steeping -- 62 °C 60 min
Steeping -- 70 °C 30 min
15 L Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 16.1 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 20
Total: 29.2  
Equipment Profile Used: System Default
"Witbier #8" Witbier beer recipe by Nico588. All Grain, ABV 5.36%, IBU 12.39, SRM 4.36, Fermentables: (Wheat, Finest Maris Otter, Flaked Oats) Hops: (Hallertauer Tradition) Other: (Orange peel, Lemon peel, Semillas de Coriandro)
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  • Public: Yup, Shared
  • Last Updated: 2019-09-26 20:05 UTC