Blanche belge BYO Beer Recipe | All Grain Witbier | Brewer's Friend
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Blanche belge BYO

154 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 16.8 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frontenac nanobrasserie
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Saturday December 17th 2022
1.051
1.008
5.7%
16.4
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Flaked Wheat1.4 kg Flaked Wheat 34 2 41.5%
1.40 kg American - Pilsner1.4 kg Pilsner 37 1.8 41.5%
340 g Flaked Oats340 g Flaked Oats 33 2.2 10.1%
80 g Munich80 g Munich 37 6 2.4%
155 g Rice Hulls155 g Rice Hulls 0 0 4.6%
3,375 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19.16 g Hallertau Hersbrucker19.16 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.44 100%
19.16 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L 122 oF Decoction 50 °C 50 °C 15 min
154 oF Decoction 68 °C 68 °C 60 min
168 oF (en vue du sparge) Decoction 76 °C 76 °C 5 min
7 L 170 oF Sparge 77 °C 77 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
30 g fresh citrus zest Spice Boil 5 min.
8 g Crushed Coriander Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
0.68 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 112g       Temp: 20 °C       CO2 Level: 2.2 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

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.

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  • Public: Yup, Shared
  • Last Updated: 2024-03-07 20:05 UTC
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