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Witbier NHC 2024 - doubled

Method: All Grain
Style: Witbier
Boil Time: 120 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 15.15 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Source: RxBrews
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Wednesday May 29th 2024

Clone of Largaarden

by Blackhound

OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 15

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.8%

IBU (tinseth):

17.5

SRM (morey):

4.1

Mash pH

5.3

Cost $

63.55

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Weyermann - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner	$ 2.87 / lb $ 28.70	36.3	1.9	35%
9 lb	Flaked Wheat9 lb Flaked Wheat	$ 1.99 / lb $ 17.91	34	2	31.5%
3 lb	Briess - White Wheat Raw3 lb White Wheat Raw	$ 2.24 / lb $ 6.72	34.5	2	10.5%
2 lb	Rice Hulls2 lb Rice Hulls	$ 2.49 / lb $ 4.98	0	0	7%
1 lb	German - Acidulated Malt1 lb Acidulated Malt	$ 3.69 / lb $ 3.69	27	3.4	3.5%
0.60 lb	Viking - Munich Light0.6 lb Munich Light	$ 2.59 / lb $ 1.55	36	6	2.1%
3 lb	Flaked Oats3 lb Flaked Oats		33	2.2	10.5%
28.60 lbs / $ 63.55

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	14 min	5.59	50%
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	11.86	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Hallertau Mittelfruh (Pellet)		17.45	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10.73 gal	Strike	158 °F	152 °F	60 min
8.25 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Epsom Salt	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
9 g	Table Salt	Water Agt	Mash	1 hr.
2.80 g	Chamomile	Spice	Boil	3 min.
1 oz	Coriander Seed	Spice	Boil	3 min.
3 oz	Orange Zest	Spice	Boil	3 min.
5 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	3 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 293 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 27.65 psi Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Distilled

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	8	50	120	60	0
Mash Chemistry and Brewing Water Calculator

Notes

Brew Day Notes:
Mash at 152
Mash pH: 5.35 at 60 min
batch/fly sparge at 170
added 15mL of phosphoric to bring boil down from 5.45 to 5.38
pre-boil sp gravity:1.037
boiled for ~120 min to hit 1.047

Fermentation:
Day 1: Pitch at 68. Added 1.2mL of zinc. Oxygen for 40 seconds
Day 2: 68
Day 3: 70
Day 4: 72
Day 5: 72 (test sp.grav and pH )
Day 6: 65
Day 7: 58
Day 8: 50
Day 9: 44
Day 10: Keg

Last Updated and Sharing

123

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Brews

Public: Yup, Shared
Last Updated: 2024-06-10 20:31 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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