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Wit

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.92 liters
Post Boil Size: 25.08 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: biravatar
Hop Utilization: 99%
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)

Created: Thursday May 26th 2022

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

16.8

SRM (morey):

4.1

Mash pH

5.4

Cost ₺₺

121.38

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Brew Log History

Target 20°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.73 kg	Weyermann - German - Bohemian Pilsner2.73 kg German - Bohemian Pilsner	₺₺ 30.00 / kg ₺₺ 81.90	38	1.9	45.3%
2.42 kg	Unmalted Wheat2.42 kg Unmalted Wheat	₺₺ 14.00 / kg ₺₺ 33.88	36	2	40.2%
0.14 kg	Weyermann - Munich Type I0.14 kg Munich Type I	₺₺ 10.00 / kg ₺₺ 1.40	38	6	2.3%
0.48 kg	Flaked Oats0.48 kg Flaked Oats		33	2.2	8%
0.25 kg	Rice Hulls0.25 kg Rice Hulls		0	0	4.2%
6.02 kg / ₺₺ 117.18

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	Hallertau Mittelfruh (4.3 AA) / 87 Grams	₺₺ 0.14 / g ₺₺ 4.20	Pellet	4.3	Boil	60 min	15.15	60%
20 g	Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops		Pellet	3.5	Boil	5 min	1.64	40%
50 g / ₺₺ 4.20

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Hallertau Mittelfruh (4.3 AA) / 87 Grams (Pellet)	₺₺ 0.14 / g ₺₺ 4.20	15.15	60%
20 g	Saaz (3.5 AA) (Pellet) 20 g Saaz (3.5 AA) (Pellet) Hops		1.64	40%
50 g / ₺₺ 4.20

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24.4 L		Strike	50 °C	50 °C	15 min
		Temperature	50 °C	68 °C	15 min
		Temperature	68 °C	68 °C	60 min
	Mash-out	Temperature	68 °C	76 °C	--
15.57 L		Sparge	76 °C	77 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
12.50 g	Coriander Seed	Herb	Boil	5 min.
25 g	Bitter Orange Peel	Herb	Boil	5 min.
5 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
5 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
2.08 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	19 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 214 B cells required

₺₺ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 173.7 g Temp: 20 °C CO₂ Level: 2.75 Volumes

Target Water Profile

Hoegaarden, Belgium

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
109	12	16	53	82	171
Mash Chemistry and Brewing Water Calculator

Notes

2 liquid yeast packages, or make an appropriate starter. Begin fermentation at 68° F (20° C), slowly raising the temperature to 72° F (22° C) by the last third of fermentation. When finished, carbonate the beer to approximately 2 to 2.5 volumes.

Mash at 122° F (50° C) for 15 minutes, then raise the temperature over the next 15 minutes to 154° F (68° C) and hold until conversion is complete. Increase the pre-boil volume as needed to allow a 90-minute boil, which will help reduce DMS in the beer.

Brewing Classic Styles (Zainasheff and Palmer 2007)
----------------------------------------------

Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.

Written by Jamil Zainasheff
BYO Issue: July-August 2007

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-06-10 13:23 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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Wit

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