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Pit Wit

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Snoring Dog
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)

Created: Thursday May 12th 2016

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.7%

IBU (tinseth):

9.2

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - White Wheat5 lb White Wheat	40	2.8	45.5%
5 lb	American - Pilsner5 lb Pilsner	37	1.8	45.5%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	4.5%
0.25 lb	American - Munich - Light 10L0.25 lb Munich - Light 10L	33	10	2.3%
0.25 lb	Rice Hulls0.25 lb Rice Hulls	0	0	2.3%
11 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Crystal0.5 oz Crystal Hops		Pellet	4.3	Boil	90 min	9.22	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Crystal (Pellet)		9.22	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	122 °F	15 min
		Infusion	--	130 °F	5 min
		Infusion	--	138 °F	5 min
		Infusion	--	146 °F	5 min
		Infusion	--	154 °F	60 min
	Mashout	Infusion	--	168 °F	10 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.75 oz	Coriander (crushed)		Spice	Boil	5 min.
1 oz	Orange zest		Spice	Boil	5 min.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	67 - 74 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 133 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Forced CO2 CO₂ Level: 2.5 - 3 Volumes

Notes

Pitch the yeast at 68 °F (20 °C) and hold the temperature steady for the first two-thirds of fermentation. This moderate temperature keeps the esters and phenols from getting out of hand. As the fermentation slows, slowly raise the temperature to 72 °F (22 °C) over the last couple days, which increases the activity of any still-active yeast cells and helps ensure complete attenuation. This is important to a crisp finish to the beer. (byo.com)

Last Updated and Sharing

1,084

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Brews

Public: Yup, Shared
Last Updated: 2016-05-15 14:09 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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Pit Wit

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