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Belgian Witbier

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Sunday September 19th 2021

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.2%

IBU (tinseth):

11.0

SRM (morey):

3.5

Mash pH

6.0

Cost Ft

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.60 kg	Belgian - Pilsner2.6 kg Pilsner	37	1.6	55.1%
1.30 kg	Belgian - Wheat1.3 kg Wheat	38	1.8	27.5%
200 g	Flaked Oats200 g Flaked Oats	33	2.2	4.2%
120 g	Rice Hulls120 g Rice Hulls	0	0	2.5%
500 g	Flaked Wheat500 g Flaked Wheat	34	2	10.6%
4,720 g / Ft 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
14 g	Styrian Goldings14 g Styrian Goldings Hops		Pellet	5.5	Boil	60 min	11.03	100%
14 g / Ft 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
14 g	Styrian Goldings (Pellet) 14 g Styrian Goldings (Pellet) Hops		11.03	100%
14 g / Ft 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21 L	Mash in	Temperature	50 °C	50 °C	15 min
		Temperature	50 °C	64 °C	45 min
		Temperature	64 °C	74 °C	20 min
11 L		Sparge	78 °C	78 °C	--
Starting Mash Thickness: 4.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Coriander Seed	Spice	Boil	10 min.
26 g	Orange Peel	Spice	Boil	10 min.
2 ml	Phosphoric acid	Water Agt	Mash	0 min.

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

Ft 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 143.3 g Temp: 22 °C 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
Mash Chemistry and Brewing Water Calculator

Notes

Mash PH: 5.4

I used 75% phosphoric acid to adjust the pH of the mash.

Original recipe values:

OG: 1.048
FG: 1.010
ABV: 5.2%

Recipe Photos

Last Updated and Sharing

263

Views

Brews

Public: Yup, Shared
Last Updated: 2021-09-19 18:20 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 Ft	Cost %
Fermentables	Ft
Steeping Grains (Extract Only)	Ft
Hops	Ft
Yeast	Ft
Other	Ft
Cost Per Barrel	Ft 0.00
Cost Per Pint	Ft 0.00
Total Cost	Ft 0.00

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