View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Witbier

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)

Created: Monday April 15th 2019

Original Gravity:

1.048

Final Gravity:

1.009

ABV (standard):

5.2%

IBU (tinseth):

10.5

SRM (morey):

3.9

Mash pH

n/a

Cost £

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1,646 g	Belgian - Pilsner1646 g Pilsner	37	1.6	27.7%
1,102 g	Belgian - Wheat1102 g Wheat	38	1.8	18.6%
1,646 g	Flaked Wheat1646 g Flaked Wheat	34	2	27.7%
545 g	Flaked Oats545 g Flaked Oats	33	2.2	9.2%
1 kg	German - Spelt Malt1 kg Spelt Malt	37	2	16.8%
5,939 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	4	Boil	25 min	8.14	59.5%
17 g	Saaz17 g Saaz Hops	Pellet	2.4	Boil	15 min	2.37	40.5%
42 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	East Kent Goldings (Pellet) 25 g East Kent Goldings (Pellet) Hops	8.14	59.5%
17 g	Saaz (Pellet) 17 g Saaz (Pellet) Hops	2.37	40.5%
42 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.84 L	Temperature	--	50 °C	20 min
	Temperature	--	63 °C	30 min
	Temperature	--	67 °C	30 min
	Temperature	--	75 °C	10 min
14.11 L	Sparge	--	77 °C	--
Starting Mash Thickness: 1.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Chalk	Water Agt	Mash	1 hr.
2.70 g	Calcium Chloride	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
0.65 g	Table Salt	Water Agt	Mash	1 hr.
2.40 g	Magnesium Chloride	Water Agt	Mash	1 hr.
7.66 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Med-Low
Optimum Temp:	17 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 137 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Hoegaarden

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	11	16	82	53	171
Mash Chemistry and Brewing Water Calculator

Notes

11g of cracked (pestle and mortar) Coriander @ 2 mins
14g of Curacao Orange Peel @ 2 mins

VERY SLOW FERMENTATION, POSSIBLY CAUSED BY SIGNIFICANT BLOW OFF EARLY IN THE FERMENTATION. 3944 IS A TOP-FERMENTING YEAST AND A SIGNIFICANT AMOUNT OF YEAST WAS LOST TO BLOW OFF. ENSURE ENOUGH HEADSPACE IN FUTURE *

Fermentation schedule:
Pitched at 17 (bottom range), then increased the temp by 0.5 degrees every 24hrs until Day 6 (21.00), then held.
Day 12 - increased temp to 22 degrees
Day 19 - increased temp to 23 degrees
Day 21 - increased temp to 24 degrees top range)
Day 22 - increased temp to 25 degrees
Gravity Readings:
26/04: 1.048
02/05: 1.030
07/05: 1.023
10/05: 1.020 (2 weeks)
15/05: 1.013 (Day 19)
17/05: 1.012 (Day 21)
19/05: 1.009 (Day 23)
20/05: Gravity stable: cold crashed ahead of kegging

Last Updated and Sharing

346

Views

Brews

Public: Yup, Shared
Last Updated: 2019-05-20 13:53 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!