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PB0023 Down Wit It 06/06/2021

Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Project Barley Brewery
Calories: 148 calories (Per 16oz)
Carbs: 14.4 g (Per 16oz)

Created: Thursday June 3rd 2021

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

25.7

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
82.50 lb	Dingemans - Pilsen82.5 lb Pilsen	36.8	1.7	41.8%
55 lb	Crisp Malting - Torrefied Wheat55 lb Torrefied Wheat	36.8	3	27.8%
27.50 lb	Dingemans - Wheat Malt27.5 lb Wheat Malt	38.1	1.8	13.9%
12.50 lb	Grain Millers - Flaked Oats12.5 lb Flaked Oats	34.6	1.5	6.3%
20 lb	Rice Hulls20 lb Rice Hulls	0	0	10.1%
197.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 oz	Styrian Goldings8 oz Styrian Goldings Hops	Pellet	5.5	First Wort	90 min	9.83	50%
8 oz	Hallertau Blanc8 oz Hallertau Blanc Hops	Pellet	8.9	First Wort	90 min	15.91	50%
16 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 oz	Styrian Goldings (Pellet)	9.83	50%
8 oz	Hallertau Blanc (Pellet)	15.91	50%
16 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
70.11 gal		Strike	164 °F	152 °F	60 min
Starting Mash Thickness: 1.42 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
60 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
30 g	Epsom Salt	Water Agt	Mash	1 hr.
10 g	Gypsum	Water Agt	Mash	1 hr.
64.97 ml	Lactic acid	Water Agt	Mash	1 hr.
1 tbsp	Fermcap	Other	Boil	100 min.
15 g	yeastx-82	Other	Boil	15 min.
4 oz	bitter orange peel	Flavor	Whirlpool	20 min.
20 each	chamomile tea bags	Flavor	Whirlpool	20 min.
58 g	Whole corriander, crushed	Spice	Whirlpool	20 min.
16 oz	sweet orange peel	Flavor	Whirlpool	20 min.
100 ml	Lactic acid	Water Agt	Whirlpool	5 min.
23 g	Ground corriander	Spice	Whirlpool	20 min.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Liters	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	67 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1557 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.64 psi Temp: 33 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
70 gal strike water at 166 F, target mash temp is 152 F mash salts and acid per "other ingredients" ~72 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator

Notes

1 tbsp fermcap just before boil
No Whirlfloc
15 g yeastx-82 15 min before end of boil
100 ml lactic acid addition towards the end of whirlpool
02 for 6 min at 1 L/min
pitch 1L WLP400 liquid yeast at 66F after batch 1. 24 hours after blow-off activity starts raise set point to 74F

Last Updated and Sharing

207

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Brews

Public: Yup, Shared
Last Updated: 2021-06-07 06:54 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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