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Awesome Recipe

227 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 227 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created Saturday October 6th 2018
1.069
1.014
7.11%
6.19
15.01
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 7.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.1%
10 lb American - Vienna10 lb Vienna 35 4 71.4%
1 lb Belgian - Special B1 lb Special B 34 115 7.1%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.1%
14 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Yakima Chief Hops - German hallertau 0.33 oz German hallertau Hops Pellet 2.9 Boil 5 min 0.61 22%
0.67 oz Yakima Chief Hops - German hallertau 0.67 oz German hallertau Hops Pellet 2.9 Boil 30 min 4.8 44.7%
0.50 oz Uk Kent Goldings0.5 oz Uk Kent Goldings Hops Pellet 4.6 Boil 75 min 0.77 33.3%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Sparge 154 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Raspberrys Other Primary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugars      
 
Target Water Profile
RazzleDazzle raspberry Belgian
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Witbier, ABV 7.11%, IBU 6.19, SRM 15.01, Fermentables: (Torrified Wheat, Flaked Barley, Vienna, Special B, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (German hallertau , Uk Kent Goldings) Other: (Raspberrys)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-06 22:01 UTC
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