Sour Wit - Beer Recipe - Brewer's Friend

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Sour Wit

226 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 217 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.005 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday November 15th 2019
1.069
1.012
7.5%
23.5
7.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Belgian - Biscuit2 lb Biscuit 35 23 4.7%
10 lb Belgian - Wheat10 lb Wheat 38 1.8 23.3%
1 lb Candi Syrup - Belgian Candi Syrup - Simplicity1 lb Belgian Candi Syrup - Simplicity 32 1 2.3%
30 lb Belgian - Pale Ale30 lb Pale Ale 38 3.4 69.8%
43 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 20 min 4.32 28.6%
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 45 min 14.03 42.9%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 10 min 5.17 28.6%
7 oz / $ 0.00
 
Yeast
The Yeast Bay - The Yeast Bay - Wallonian III Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
Low
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 368 B cells required
The Yeast Bay - The Yeast Bay - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 368 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Golden - July
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.26 gal (73.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.26 gal (25.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.11 gal (76.44 qt). Suggest reducing strike water volume to 8.64 gal (34.56 qt) and adding 7.11 gal (28.44 qt) sparge/top-off. 15.75 63  
Strike water volume at mash thickness of 1.5 qt/lb 15.75 63  
Mash volume with grains 19.11 76.4  
Grain absorption losses -5.25 -21  
Remaining sparge water volume (equipment estimates 7.92 g | 31.7 qt) 7.66 30.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 18.26 g | 73.1 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 16.5 g | 66 qt) 217 868  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 217 g | 868 qt) 16.5 66  
Total: 23.41 93.6
Equipment Profile Used: System Default
"Sour Wit" Witbier beer recipe by Vmo. All Grain, ABV 7.47%, IBU 23.53, SRM 7.3, Fermentables: (Biscuit, Wheat, Belgian Candi Syrup - Simplicity, Pale Ale) Hops: (Saaz, East Kent Goldings, Cascade)
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  • Last Updated: 2019-11-15 16:05 UTC