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Belgian Witbier

192 calories 15.8 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Toronto Brewing
Calories: 192 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created Sunday October 21st 2018
1.059
1.009
6.62%
21.79
4.25
5.75
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 46.8%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 42.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.5%
0.25 lb Dry Malt Extract - Munich0.25 lb Dry Malt Extract - Munich 42 8 2.1%
11.75 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - german hallertau1 oz german hallertau Hops Pellet 5.5 Boil at 212 °F 60 min 21.79 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.9 gal mash Sparge 122 °F 15 min
1 gal temp Sparge 154 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz coriander seed Spice Boil 10 min.
1 oz Bitter orange peel Flavor Boil 10 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
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
  1. Add half tablet of campden
  2. mash temp 15 mins at 50 C
  3. then mash temp 45 mins at 68
  4. Strike water - 3.9 gallons
  5. Sparge water 5 gallons
  6. Pre-boil volume - 6.5 gallons
  7. Post-boil volume - 5 gallons
  8. Estimated SRM - 3.6
  9. Estimaterd IBU - 11.5
  10. Estimated OG - 1.05
    Estimated FG - 1.014

    Steps.
    Wet the basket and put the bottom filter in with the filter rod
    Add Mash water - 3.9 gallons. Bring to temp of 50 c. 15 mins
    Add all of the grain.
    Attach the hose and start the pump
    Bring to temp of 68 for 45 min
    Add 1/2 a tablet of Campden - this is to remove chlorine.
    Boil sparge water to prep.
    Once time is up, pull up the basket to top to do the sparging.
    Put the temperature up to 100 c to get the boiling temp started
    Drain the water





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  • Public: Yup, Shared
  • Last Updated: 2018-10-22 15:04 UTC
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