Late Fed-Ex Guy II Belgian Wit Beer Recipe | Extract Witbier | Brewer's Friend
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Late Fed-Ex Guy II Belgian Wit

172 calories 17.8 g 12 oz
Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: M. Whit & K. Blan
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday April 2nd 2016
1.052
1.013
5.0%
14.2
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat 42 3 20%
5 lb Dry Malt Extract - Wheat5 lb Dry Malt Extract - Wheat 42 3 33.3%
3 lb Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light - (late boil kettle addition) 35 4 20%
1 lb Honey1 lb Honey 42 2 6.7%
12 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 6.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.7%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 6.14 28.6%
1.50 oz Liberty1.5 oz Liberty Hops Pellet 4 Boil 30 min 8.09 42.9%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 0 min 28.6%
3.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz corriander Spice Boil --
1 oz orange peel Spice Boil 10 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
"Late Fed-Ex Guy II Belgian Wit" Witbier beer recipe by M. Whit & K. Blan. Extract, ABV 5.03%, IBU 14.22, SRM 4.15, Fermentables: (Dry Malt Extract - Wheat, Liquid Malt Extract - Light, Honey) Steeping Grains: (Flaked Barley, Flaked Oats, Flaked Wheat) Hops: (Saaz, Liberty) Other: (corriander, orange peel)
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  • Public: Yup, Shared
  • Last Updated: 2016-04-02 22:10 UTC
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