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Witbier

128 calories 12.3 g 330 ml
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 128 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created Sunday September 20th 2020
1.042
1.009
4.4%
20.3
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 44.4%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 44.4%
500 g Flaked Oats500 g Flaked Oats 33 2.2 11.1%
4.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g 47 Hops - Saaz25 g Saaz Hops Lupulin Pellet 3.8 Boil 60 min 14.41 50%
25 g Barth-Haas - Hallertauer Mittelfrüher25 g Hallertauer Mittelfrüher Hops Lupulin Pellet 4.25 Boil 10 min 5.84 50%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
14 L Infusion 67 °C 60 min
22 L Sparge 67 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Sweet Orange Peel Flavor Boil 10 min.
10 g Coriander Seed Other Whirlpool 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3.27 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 183.3 g       Temp: 18 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
"Witbier" Witbier beer recipe. All Grain, ABV 4.37%, IBU 20.25, SRM 3.2, Fermentables: (Pilsner, Pale Wheat, Flaked Oats) Hops: (Saaz, Hallertauer Mittelfrüher) Other: (Sweet Orange Peel, Coriander Seed, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Phosphoric acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-23 03:32 UTC
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