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Give Me a Ring Sometime Wit

Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.35 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craig Lowe
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)

Created: Wednesday June 2nd 2021

Shock Top Clone

by BruskiBruing

OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 16

Thai Witbier

by MispeledStalion

OG: 1.052 FG: 1.012 ABV: 5.2% IBU: 20

Original Gravity:

1.046

Final Gravity:

1.006

ABV (standard):

5.3%

IBU (tinseth):

17.1

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Proximity - Pilsen Malt6 lb Pilsen Malt	37.5	1.8	66.7%
3 lb	Rahr - Unmalted Wheat3 lb Unmalted Wheat	34.5	2.5	33.3%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Hallertau Blanc0.25 oz Hallertau Blanc Hops	Pellet	10	Boil	60 min	10.69	25%
0.75 oz	Hallertau Blanc0.75 oz Hallertau Blanc Hops	Pellet	10	Boil	5 min	6.39	75%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Blanc (Pellet)		17.08	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.25 qt		Steeping	155 °F	149 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 oz	corriander		Flavor	Boil	5 min.
0.50 oz	Sweet Orange Peel		Flavor	Boil	5 min.

Yeast

Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 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

Omega Yeast Recipe
JOVARU™ WIT
The Jovaru™ Lithuanian Farmhouse strain provides notes of citrus and light acidity, making it a good fit for a Belgian wit. Adding some orange peel and cracked coriander in the kettle highlighted the light phenolics of the strain. And a healthy dose of unmalted wheat bumped the perceived body.
We pitched on the higher end of the temperature range at 90°F (32°C), and were able to package and drink within two weeks.
The beer has a very light crackery malt backbone, finishing with a dry but soft mouthfeel.

For 5 gallons (~19 liters)
OG: 1.050
FG: 1.008
ABV: 5.5%
IBU: 15
Yeast: 1 homebrew pack of Jovaru™ Lithuanian Farmhouse (OYL-033)
Pilsen Malt: 6 lbs (2.75kg) (67%)
Unmalted Wheat: 3 lbs (1.5kg) (33%)
Hallertau Blanc: 0.25 oz (7g) at 60 min.
Hallertau Blanc: 0.75 oz (21g) at 5 min.
Dried Sweet Orange Peel: 0.5 oz (14g) at 5 min.
Crushed Coriander: 0.25 oz (7g) at 5 min.
Add grain to 7.25 gallons (~27.5L) water at 155°F (68°C ) for a target mash of 149°F (65°C). Hold mash temp for 60 minutes. Recirculate mash until wort is free from large amounts of grain. Drain off wort into boil kettle for approximately 6.75 gallons (~25.5L). Boil for 60 minutes, adding hops and spices as noted above. Pitch yeast at 90°F (32°C).

Cheers!

Recipe Photos

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Public: Yup, Shared
Last Updated: 2021-06-04 15:32 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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