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Witbier

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 10.35 liters (ending kettle volume)
Pre Boil Size: 15.14 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday March 26th 2020
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 15

1.052
1.008
5.7%
15.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 38.7%
1.50 kg Belgian - Wheat1.5 kg Wheat 38 1.8 58%
85 g Maltodextrin85 g Maltodextrin - (late boil kettle addition) 39 0 3.3%
2.59 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 15.1 100%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Sulfuric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
0.50 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 104.8 g       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
La Rueda - Cartago
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 3.9 100 20 11 50
Sulfate & Chloride added to match water style.

Water profile required:

Ca+2: 50 - 100
Mg+2: 0 - 20
Na+: 0 - 30
Cl-: 0 - 50
SO4+2: 0 - 100
HC03-: 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L Steeping 65 °C 65 °C 60 min
7.5 L Steeping 65 °C 70 °C 25 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 7.9
Mash volume with grains 9.5
Grain absorption losses -2.5
Remaining sparge water volume 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.1 L) 15.1
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 9.4 L) 10.4
Estimated amount in fermentor 10.4
Total: 18.5  
Equipment Profile Used: System Default
"Witbier" Witbier beer recipe by Brewer #314260. All Grain, ABV 5.72%, IBU 15.1, SRM 3.5, Fermentables: (Pilsner, Wheat, Maltodextrin) Hops: (Hallertau Mittelfruh) Other: (Calcium Chloride (dihydrate), Sulfuric acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-15 23:38 UTC