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Belgian Wit

182 calories 19 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Thursday April 19th 2018
1.055
1.014
5.4%
36.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.01 lb Flaked Wheat10.01 lb Flaked Wheat 34 2 41.7%
10.01 lb American - Pilsner10.01 lb Pilsner 37 1.8 41.7%
2.51 lb Flaked Oats2.51 lb Flaked Oats 33 2.2 10.4%
0.51 lb United Kingdom - Munich0.51 lb Munich 37 6 2.1%
0.99 lb American - Rice Hulls0.99 lb Rice Hulls 0 0 4.1%
24.03 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 36.62 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Fly Sparge 153 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Chamomile Herb Boil 5 min.
24.20 g Coriander Seed Flavor Boil 5 min.
94.60 g Orange Zest Flavor 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:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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

Step by Step

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: 2019-06-29 15:13 UTC
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