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Belgian Wit

146 calories 16.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Louis Porter
Calories: 146 calories (Per 12oz)
Carbs: 16.5 g (Per 12oz)
Created: Sunday November 3rd 2019
1.044
1.013
4.1%
33.2
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Pale Wheat4 lb Pale Wheat 36 2 44.4%
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 44.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 4 Boil 60 min 33.15 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Mash 15 min.
5 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
7.02 ml Lactic 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:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Temperature 120 °F 120 °F 20 min
5.5 qt Temperature 120 °F 153 °F 70 min
5.5 qt Sparge 153 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.05 g | 32.2 qt) 7.98 31.9  
Mash volume with grains (equipment estimates 8.77 g | 35.1 qt) 8.7 34.8  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.68 g | 26.7 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.1 20.4  
Top off amount 0.15 0.6  
Volume into fermentor 5.25 21  
Total: 7.98 31.9
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Louis Porter. BIAB, ABV 4.08%, IBU 33.15, SRM 3.29, Fermentables: (Pale Wheat, Pilsner, Flaked Oats) Hops: (Hersbrucker) Other: (Irish Moss, Chalk, Calcium Chloride (anhydrous), Gypsum, Table Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-11-03 20:59 UTC