Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

165 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday January 3rd 2020
1.050
1.013
4.9%
18.4
3.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.65 lb Belgian - Pilsner2.65 lb Pilsner 37 1.6 46.9%
1.70 lb American - White Wheat1.7 lb White Wheat 40 2.8 30.1%
1.30 lb Flaked Wheat1.3 lb Flaked Wheat 34 2 23%
5.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Cascade0.35 oz Cascade Hops Pellet 7.7 Boil 30 min 14.63 50%
0.35 oz Cascade0.35 oz Cascade Hops Pellet 7.7 Boil 5 min 3.8 50%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.38 oz Coriander Spice Boil 5 min.
0.38 oz Bitter Orange Peel Flavor Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
New York City, New York, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 1 12 18 5 25
2.0g Gypsum
1.4g Calcium Chloride
0.6mL Lactic Acid

70 Ca
1 Mg
12 Na
76 SO4
77 Cl2
-4 HCO3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Infusion -- 122 °F 20 min
4.1 gal Infusion -- 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.48 g | 21.9 qt) 4.96 19.8  
Mash volume with grains (equipment estimates 5.93 g | 23.7 qt) 5.41 21.6  
Grain absorption losses -0.71 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 4.96 19.8
Equipment Profile Used: System Default
 
Notes

Start fermentation at 62F, hold for 1 day
Bring up to 68F 2nd Day
Bring up to 72F 3rd day and let rise to 75-76F to finish

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-01-20 17:00 UTC