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witbier

186 calories 19.9 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: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday May 1st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 43.5%
2 kg Belgian - Wheat2 kg Wheat 38 1.8 43.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10.9%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 2.2%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4.3 Boil 60 min 4.2 12.5%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4.3 Boil 10 min 4.57 37.5%
1 oz Saaz1 oz Saaz Hops Pellet 3.2 Boil 10 min 4.53 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Boil 15 min.
1 oz coriander Flavor Boil 5 min.
1 oz bitter orange peel Flavor Boil 5 min.
5 g Camomile 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) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.68 qt/lb 4.26 17  
Mash volume with grains 5.07 20.3  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) 4.76 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 5 20  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

ferment at 18~22 ℃ for 2 weeks and bottle
priming sugar 6.5g/l

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  • Public: Yup, Shared
  • Last Updated: 2020-05-01 08:55 UTC