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Pedal Haus Brewery Biere Blanche Belgian Witbier

Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/pedal-haus-brewery-biere-blanche-belgian-witbier/

Created: Friday April 3rd 2020

Original Gravity:

1.051

Final Gravity:

1.014

ABV (standard):

4.8%

IBU (tinseth):

11.3

SRM (morey):

3.6

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.25 lb	Briess - Wheat Malt, White8.25 lb Wheat Malt, White	39.1	2.5	39.8%
8.25 lb	Belgian - Pilsner8.25 lb Pilsner	37	1.6	39.8%
2.50 lb	US - Pale 2-Row2.5 lb Pale 2-Row	37	1.8	12.1%
1.50 lb	Flaked Wheat1.5 lb Flaked Wheat	34	2	7.2%
3.50 oz	German - Acidulated Malt3.5 oz Acidulated Malt	27	3.4	1.1%
20.72 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Saaz1.75 oz Saaz Hops		Pellet	3.5	Boil	90 min	11.34	100%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.75 oz	Saaz (Pellet) 1.749999995997 oz Saaz (Pellet) Hops		11.34	100%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 gal	BIAB	Infusion	120 °F	120 °F	20 min
	BIAB	Infusion	149 °F	149 °F	20 min
	BIAB	Infusion	158 °F	158 °F	20 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 oz	bittering orange peel		Flavor	Boil	1 min.
5 oz	crushed coriander seed		Flavor	Whirlpool	0 min.

Yeast

Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST

Amount:	3 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	63 - 72 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 550 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 6.72 psi Temp: 35 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Chesapeake, VA, United States

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
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.

Last Updated and Sharing

338

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Brews

Public: Yup, Shared
Last Updated: 2021-06-18 17:10 UTC

System Default

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

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