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Witbier

450 calories 38.1 g 1 L
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21.9 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Iván Barenboim
Calories: 450 calories (Per 1L)
Carbs: 38.1 g (Per 1L)
Created Monday February 3rd 2020
1.049
1.008
5.4%
13.2
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 47.6%
2 kg Belgian - Unmalted Wheat2 kg Unmalted Wheat 36 2 47.6%
0.20 kg Ba-Malt - Avena0.2 kg Avena 33 2.2 4.8%
4.20 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 g Apollo4.5 g Apollo Hops Pellet 18 Boil 65 min 13.2 100%
4.50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 L Infusion 50 °C 15 min
Temperature 69 °C 45 min
Vorlauf 72 °C 15 min
10.6 L Fly Sparge 76 °C --
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.90 g Gypsum Water Agt Mash 1 hr.
31.96 ml Phosphoric acid Water Agt Mash 1 hr.
5.10 g Cascara de naranja Water Agt Boil 10 min.
8.50 g Coriandro Water Agt Boil 10 min.
0.20 g Nutriente Levaduras / 14.7 Grams Water Agt Boil 10 min.
2.50 g Whirlfloc / 56.11 Grams Water Agt Boil 10 min.
15 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® BELLE SAISON BELGIAN SAISON-STYLE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 155 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.77 bar       Temp: 7 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Rubia lupulada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 39 65 90 0
Mash Chemistry and Brewing Water Calculator
 
Notes

El trigo se mezcla con un 25% del grano pilsen en relacion 5:1 con agua. Se lleva a 50°C por 15 min, luego 75°C por 15 min y finalmente hervor por otros 15 min. Recién ahí se une al otro mash y sigue normalmente.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-02-07 11:50 UTC
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