Pedal Haus Brewery Biere Blanche Belgian Witbier Beer Recipe | BIAB Witbier by Brans_2 | Brewer's Friend
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Pedal Haus Brewery Biere Blanche Belgian Witbier

157 calories 14.9 g 12 oz
Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 10.3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AHA
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/pedal-haus-brewery-biere-blanche-belgian-witbier/
Created: Sunday December 8th 2019
1.048
1.010
5.0%
13.6
4.4
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - White Wheat8 lb White Wheat 40 2.8 40%
5 lb American - Pilsner5 lb Pilsner 37 1.8 25%
3.50 lb German - Acidulated Malt3.5 lb Acidulated Malt 27 3.4 17.5%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 10%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 7.5%
20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.84 oz Saaz1.84 oz Saaz Hops Pellet 3.5 Boil 90 min 13.57 100%
1.84 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Step Mash Temperature 122 °F 122 °F 20 min
Step Mash Temperature 120 °F 149 °F 20 min
Step Mash Temperature 149 °F 158 °F 20 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz orange peel Flavor Mash 1 min.
5 oz Freshly Ground Coriander Flavor Whirlpool --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 237 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.38 psi       Temp: 32 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
17866
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 0 70 90 12 21.4
Mash Chemistry and Brewing Water Calculator
 
Notes

Step mash: 20 minutes at 122° F (50° C); 20 minutes at 149° F (65° C); 20 minutes at 158°F (70° C). Boil for 90 minutes, following the ingredient additions as listed. After boil, whirlpool for 20 minutes before chilling. Ferment at 65° F (18° C) until fermentation is complete. Conduct a diacetyl rest for at least 5 days. Do not use kettle coagulant and do not crash too fast or the yeast will drop the protein haze with it.

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  • Public: Yup, Shared
  • Last Updated: 2019-12-09 01:45 UTC
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