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Edit Recipe Information
Name
Brewer
Brew Date
IBU Formula
Rager
Tinseth
Garetz
Units
Standard
Metric
Private
Boil Volume
gal.
Boil Length
min.
Target Volume
gal.
Mash Efficiency
%
Mash Length
min.
Style
American Amber Ale
American Barleywine
American Brown Ale
American IPA
American Pale Ale
American Stout
American Wheat or Rye
Applewine
Baltic Porter
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Berliner Weisse
Biere de Garde
Blonde Ale
Boehmian Pilsner
Braggot
Brown Porter
California Common Beer
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Flanders Red Ale
Foreign Extra Stout
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Irish Red Ale
Kolsch
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Northern German Altbier
Oatmeal Stout
Oktoberfest & Maerzen
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Open Category Mead
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Robust Porter
Roggenbier
Russian Imperial Stout
Saison
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Scottish Light 60
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Southern English Brown
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Strong Scotch Ale
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gal.
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°F
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%
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Single Decoction
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Rager
Tinseth
Garetz
Mash Method
Single Infusion
Double Infusion
Single Decoction
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Sparge Method
Fly
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Belgian Wit
Ingredients
Mash Schedule
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Recipe Information
edit
Details
Name:
Belgian Wit
Brewer:
br3w3r
Brew Date:
9/27/2012
IBU Formula:
Rager
Units:
standard
Private:
Yes
Boil
Boil Volume:
4 gal.
Boil Length:
60 min.
Target Volume:
5 gal.
Style
Name:
Witbier
Category:
Belgian and French Ale - 16A
Type:
Wheat
Notes
OG 1.050
Fermentables
add
Variety
Amount
Color
Potential
SG
Grist%
White Wheat
6 lbs.
2 °L
1.04
1.036
57%
American 2-row Pale
4 lbs.
1.8 °L
1.037
1.022
38%
Rice Hulls
8 oz.
0 °L
1
1.000
5%
Total
10 lbs. 8.00 oz.
4 SRM
1.058
Hops
add
Hops
Amount
AA%
Use
Time
Type
IBU
Williamette (Usa)
0.75 oz.
5
Boil
60 min.
Pellet
15
Williamette (Usa)
0.5 oz.
5
Boil
15 min.
Pellet
5
Cascade (Usa)
0.25 oz.
5.5
Boil
1 min.
Pellet
1
Total
1.50 oz.
21
Yeasts
add
Yeast
Attenuation%
Flocculation
Min Temperature
Max Temperature
Belgian Wit II Ale WLP410
72
Low/Med
67 °F
74 °F
Miscs
Add
Misc
Type
Amount
Use
Time
Orange Peel, Bitter
Flavor
0.5 oz.
Boil
1 min.
Orange Peel, Bitter
Flavor
0.75 oz.
Boil
15 min.
coriander
Spice
1 tsp.
Boil
1 min.
coriander
Spice
1 tsp.
Boil
15 min.
Mash Information
edit
Details
Name:
Belgian Wit
Brewer:
br3w3r
Brew Date:
9/27/2012
Boil Volume:
4 gal.
Units:
standard
Thermal Loss:
0°F
Mash Efficiency:
75%
Mash Method:
single infusion
Sparge Method:
fly
Grain Temp:
72 °F
Initial Grist Ratio:
1.50 qt./lb.
Absorption Rate:
0.15 gal./lb.
Notes
Mash Steps
add
Please add fermentables to setup mash steps
Step Name
Type
Length
Target Temp
Infusion Amount
Infusion Temp
Grist Ratio
Saccharification
infusion
60 min.
155.0 °F
3.94 gal.
165.6 °F
1.50
Total
1 hour
3.94 gal. (runoff:
2.36 gal.
)
Sparge Steps
add
Mash runoff is over the boil volume
Step Name
Length
Target Temp
Water Amount
Water Temp
Fly Sparge
0 min.
170.0 °F
1.64 gal.
170.0 °F
Total
0 min
1.64 gal.
Type
all-grain
OG
1.058
style
1.044 - 1.052
FG
1.016
style
1.008 - 1.012
Color
4 SRM
style
2 - 4
IBU
21
style
10 - 20
ABV
5.5%
style
4.5 - 5.5
Cal.
193
per 12oz.
