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BELGIAN WITBIER

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 90 liters (ending kettle volume)
Pre Boil Size: 95 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 98% (ending kettle)
Source: AMERICAN HOMEBREWERS ASSOCIATION
Hop Utilization: 85%
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)

Created: Thursday June 24th 2021

Original Gravity:

1.055

Final Gravity:

1.016

ABV (standard):

5.1%

IBU (tinseth):

18.8

SRM (morey):

3.2

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 kg	American - Pilsner8 kg Pilsner	37	1.8	50.6%
6 kg	American - White Wheat6 kg White Wheat	40	2.8	38%
1.30 kg	Flaked Corn1.3 kg Flaked Corn	40	0.5	8.2%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	3.2%
15.80 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
200 g	Northern Brewer200 g Northern Brewer Hops		Pellet	4	Boil	60 min	18.82	100%
200 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
200 g	Northern Brewer (Pellet) 200 g Northern Brewer (Pellet) Hops		18.82	100%
200 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Fly Sparge	68 °C	--	68 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
130 g	Sweet Orange Peel		Flavor	Boil	10 min.
500 g	Coriander Seed		Spice	Mash	5 min.

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	0.99 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Med-Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 427 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.2 Volumes

Target Water Profile

2018 May

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Single infusion mash at 155°F (68°C) for 60 min
Sparge with pH-treated water at 168°F (76°C).
boil, adding hops and spices as specified.
Whirlpool and chill to 65°F (18°C), then pitch yeast (no starter). Ferment 14 days at 65°F (18°C),
then rack to secondary and hold an additional 5 days at 65°F (18°C). Raise to 68°F (20°C) and hold for 2 days, then cold crash and carbonate to 2–2.5 vol. (4–5 g/L) CO2.

Last Updated and Sharing

371

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Brews

Public: Yup, Shared
Last Updated: 2022-04-23 10:05 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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