2020 Wit - Beer Recipe - Brewer's Friend

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2020 Wit

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday March 13th 2020
1.046
1.012
4.4%
19.2
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 47.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 23.5%
1.50 lb American - Red Wheat1.5 lb Red Wheat 38 2.5 17.6%
12 oz Briess - Brewers Yellow Corn Flakes12 oz Brewers Yellow Corn Flakes 34.5 0.8 8.8%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 2.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Northern Brewer0.7 oz Northern Brewer Hops Pellet 7 Boil 60 min 19.23 100%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Orange Peel Spice Mash 10 min.
5 oz cracked coriander seeds Spice Mash 5 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Palmer's Light Ale Amber
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 65 75 150 98
mash pH 5.2 is the target
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.8 gal 171F strike Infusion 155 °F 155 °F --
6 gal runoff 6.5 gal Fly Sparge 168 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.66 10.6  
Mash volume with grains (equipment estimates 3.09 g | 12.3 qt) 3.34 13.3  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Top off amount 0.25 1  
Going into fermentor 5.25 21  
Total: 7.31 29.3
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 155°F (68°C) for 60 min with (2.8 gal.) 10.6 L of 171°F (77°C) strike water. Sparge with pH-treated water at 168°F (76°C). Run off 6.5 gal. (24.6 L) wort and boil, adding hops and spices as specified. Whirlpool and chill to 65°F (18°C), then pitch yeast (no starter). Ferment 14 days at 65°F (18°C), then rack to secondary and hold an additional 5 days at 65°F (18°C). Raise to 68°F (20°C) and hold for 2 days, then cold crash and carbonate to 2–2.5 vol. (4–5 g/L) CO2.

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  • Last Updated: 2020-03-15 14:07 UTC