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Belgian Wit - Brigida

154 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.096 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Great Egret Brewery
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
URL: http://www.doorcountybeer.com/door-county-homebrewing-championships/2013-medalists/
Created: Friday December 13th 2019
1.050
1.014
4.7%
11.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg Belgian - Pilsner5.7 kg Pilsner 37 1.6 44%
5.30 kg Flaked Wheat5.3 kg Flaked Wheat 34 2 40.9%
0.34 kg Belgian - Munich0.336 kg Munich 38 6 2.6%
0.62 kg Rice Hulls0.616 kg Rice Hulls 0 0 4.8%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 7.7%
12.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
76 g Tettnanger76 g Tettnanger Hops Pellet 4.5 Boil 60 min 10.41 64.4%
42 g Saaz42 g Saaz Hops Pellet 3.5 Boil 5 min 0.89 35.6%
118 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Coriander Seed Spice Boil 10 min.
85 g Fresh Orange Peel Spice Boil 5 min.
20 g chamomile Water Agt Boil 5 min.
14 g cardamom Water Agt Boil 5 min.
14 g ginger Water Agt Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
3 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 511 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 12 17 49 88 8
Cut tap water with RO water 3 to 1.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 L Temperature -- 10 °C 20 min
8.5 L Temperature -- 20 °C 45 min
16.1 L Sparge Temperature -- 28 °C --
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 55.82 L. Suggest reducing strike water volume to 36.85 L and adding 10.42 L sparge/top-off. 47.3
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (42.3 L). Reduce mash thickness to 3.29 L/kg or increase pre-boil volume to 33.4 L.  
Strike water volume at mash thickness of 3.7 L/kg 47.3
Mash volume with grains (equipment estimates 23.5 L) 55.8
Grain absorption losses -13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 28.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 22.7
Top off amount 32.3
Going into fermentor 55
Total: 42.3  
Equipment Profile Used: System Default
 
Notes

(a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is reach



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  • Last Updated: 2019-12-13 14:47 UTC