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Belgian Vitbier

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)

Created: Monday February 22nd 2021

Original Gravity:

1.058

Final Gravity:

1.015

ABV (standard):

5.6%

IBU (tinseth):

16.8

SRM (morey):

4.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.84 kg	Flaked Wheat2.84 kg Flaked Wheat	34	2	39.7%
3.50 kg	Belgian - Pilsner3.5 kg Pilsner	37	1.6	48.9%
0.35 kg	Flaked Oats0.35 kg Flaked Oats	33	2.2	4.9%
0.19 kg	Munich - Light 10L0.19 kg Munich - Light 10L	33	10	2.7%
0.28 kg	Rice Hulls0.28 kg Rice Hulls	0	0	3.9%
7.16 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Northern Brewer - German Mandarina15 g German Mandarina Hops	Pellet	8.5	Boil	45 min	12.01	50%
15 g	Northern Brewer - German Mandarina15 g German Mandarina Hops	Pellet	8.5	Boil	10 min	4.74	50%
30 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Northern Brewer - German Mandarina (Pellet) 30 g German Mandarina (Pellet) Hops		16.75	100%
30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Steeping	50 °C	50 °C	15 min
21.5 L	Strike	50 °C	68 °C	60 min
13.6 L	Fly Sparge	77 °C	77 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
50 g	Orange Zest	Spice	Boil	5 min.
13 g	Coriander Seed	Flavor	Boil	5 min.
2 g	chamomile	Flavor	Boil	5 min.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	17 - 24 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 120 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 147.3 g Temp: 10 °C CO₂ Level: 2.8 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

Notes

Mash in at 50°C for 15 mins
Increase to 68°C. retain temp for 60 mins.
Mash out 76°C

Sparge at 77°C 10 mins
Boil 1 hour adding hops and flavours at appropriate times.

Rack and cool to 24°C, pitch and ferment 7-10 days.

Transfer/filter, cold crash, prime and bottle.

Enjoy!

Can be left 2-3 days after fermentation has stopped to allow cleanup of krausen

Last Updated and Sharing

261

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Brews

Public: Yup, Shared
Last Updated: 2021-03-22 18:22 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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