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Witbier

142.87 calories 11.98 g 330 ml
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Friday August 30th 2019
1.044
1.007
4.9%
22.44
3.78
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Weyermann - Pilsner1.8 kg Pilsner 36 1.5 29.5%
4 kg Belgian - Unmalted Wheat4 kg Unmalted Wheat 36 2 65.6%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 4.9%
6.1 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 12.5 Boil 60 min 19.35 28.6%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.4 Boil 15 min 2.18 23.8%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.4 Whirlpool at 85 °C 0 min 0.92 47.6%
42 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
18 L Infusion 50 °C 25 min
Infusion 68 °C 60 min
18 L Sparge 78 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
45 g Coriander seed Herb Boil 10 min.
50 g Orange peel Herb Boil 10 min.
5 g Cardamon Herb Boil 10 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 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
Method: All Grain, Style: Witbier, ABV 4.9%, IBU 22.44, SRM 3.78, Fermentables: (Pilsner, Unmalted Wheat, Rice Hulls) Hops: (Magnum, Hallertau Mittelfruh) Other: (Irish Moss, Coriander seed, Orange peel, Cardamon)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-15 10:43 UTC
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