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Blanche Oreiller Witbier

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil Zainasheff, Brew magazine, Jul/Aug 2007
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
URL: https://byo.com/bock/item/1647-witbier-style-profile

Created: Wednesday May 25th 2016

Original Gravity:

1.053

Final Gravity:

1.014

ABV (standard):

5.2%

IBU (tinseth):

16.1

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	Flaked Wheat4.5 lb Flaked Wheat	34	2	40%
4.90 lb	Belgian - Pilsner4.9 lb Pilsner	37	1.6	43.6%
1.10 lb	Flaked Oats1.1 lb Flaked Oats	33	2.2	9.8%
0.25 lb	Belgian - Munich0.25 lb Munich	38	6	2.2%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	4.4%
11.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops		Pellet	3.9	Boil	60 min	16.08	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Domestic Hallertau (Pellet)		16.08	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.2 gal	Strike water = 127.6F. Hold mash at 122 °F for 15 mins	Infusion	--	122 °F	15 min
2.6 gal	(Using boiling water) raise temp over next 15 minutes to 154 °F	Infusion	--	154 °F	15 min
	Hold until conversion is complete, about 60 to 90 mins	Temperature	--	154 °F	90 min
2.4 gal	(Using boiling water) raise temp to mash out at 168 °F	Infusion	--	168 °F	5 min
	Sparge slowly w/170 °F water, collecting wort until pre-boil kettle is around 6.5 gallons and gravity is 1.039.	Fly Sparge	--	170 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.50 oz	fresh citrus zest	Flavor	Boil	5 min.
0.40 oz	crushed coriander seed	Spice	Boil	5 min.
0.03 oz	dried chamomile flowers	Herb	Boil	5 min.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.0 (M cells / ml / ° P) 0 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

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.

Last Updated and Sharing

1,491

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Brews

Public: Yup, Shared
Last Updated: 2016-05-25 21:12 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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