Pedal Haus Brewery Biere Blanche Belgian Witbier - Beer Recipe - Brewer's Friend

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Pedal Haus Brewery Biere Blanche Belgian Witbier

169 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/pedal-haus-brewery-biere-blanche-belgian-witbier/
Created: Friday April 3rd 2020
1.051
1.014
4.8%
11.3
3.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb Briess - Wheat Malt, White8.25 lb Wheat Malt, White 39.1 2.5 39.8%
8.25 lb Belgian - Pilsner8.25 lb Pilsner 37 1.6 39.8%
2.50 lb US - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 12.1%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 7.2%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 1.1%
20.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Saaz1.75 oz Saaz Hops Pellet 3.5 Boil 90 min 11.34 100%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz bittering orange peel Flavor Boil 1 min.
5 oz crushed coriander seed Flavor Whirlpool --
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 550 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.72 psi       Temp: 35 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Chesapeake, VA, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal BIAB Infusion 120 °F 120 °F 20 min
BIAB Infusion 149 °F 149 °F 20 min
BIAB Infusion 158 °F 158 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.82 gal (55.26 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.82 gal (7.26 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.5 gal (69.99 qt). Suggest reducing initial strike volume to 10.34 gal (41.37 qt) and adding 5.5 gal (21.99 qt) sparge/top-off. 15.84 63.4  
Strike water volume (equipment estimates 16.66 g | 66.6 qt) 15.84 63.4  
Mash volume with grains (equipment estimates 18.31 g | 73.3 qt) 17.5 70  
Grain absorption losses -2.59 -10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.82 g | 55.3 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 11.5 46  
Volume into fermentor 11.5 46  
Total: 15.84 63.4
Equipment Profile Used: System Default
 
Notes

Step mash: 20 minutes at 122° F (50° C); 20 minutes at 149° F (65° C); 20 minutes at 158°F (70° C). Boil for 90 minutes, following the ingredient additions as listed. After boil, whirlpool for 20 minutes before chilling. Ferment at 65° F (18° C) until fermentation is complete. Conduct a diacetyl rest for at least 5 days. Do not use kettle coagulant and do not crash too fast or the yeast will drop the protein haze with it.

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  • Last Updated: 2021-06-18 17:10 UTC