BTST v2 - Beer Recipe - Brewer's Friend

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BTST v2

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Tuesday April 21st 2020
1.060
1.015
6.0%
14.7
4.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 43.5%
3.50 lb American - Wheat3.5 lb Wheat 38 1.8 30.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.7%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.72 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Dry Hop 5 days 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Dry Hop 5 days 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2 g Epsom Salt Water Agt Mash --
2.80 ml Phosphoric acid Water Agt Mash --
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 209 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Publix Water
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
17.25 qt Infusion 164 °F 152 °F 75 min
4.25 gal Sparge 172 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains (equipment estimates 4.83 g | 19.3 qt) 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.89 g | 15.6 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.6 18.4  
Top off amount 0.4 1.6  
Going into fermentor 5 20  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Late boil addition ingredients
2 oz Dried Orange Peel
1 oz Crushed Coriander
.5 oz Lemon Zest
Lime zest - 2 Limes

Note: Increased dried orange peel and reduced the lime zest from the original recipe due to strong lime aroma and flavor. Original lime zest was .5 oz.

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  • Last Updated: 2020-04-24 20:21 UTC