Recipe Stats
Brewer:
Type:
All Grain
Boil Time:
60 min
Batch Size:
27 l
Boil Size:
33 l
Efficiency:
75.0 %
Fermentables
| Name | Type | Color (EBC) | Amount | % |
|---|---|---|---|---|
| Pilsner (2 Row) Bel | Grain | 3.9 | 3 kg | 51.7 % |
| Wheat, Flaked | Grain | 3.2 | 2 kg | 34.5 % |
| Oats, Flaked | Grain | 2 | 0.5 kg | 8.6 % |
| Wheat Flour | Grain | 2 | 0.3 kg | 5.2 % |
| Total: | 5.8 kg | |||
Hops
| Name | Type | Alpha | Use | Time | Amount |
|---|---|---|---|---|---|
| Hallertauer, New Zealand | Both | 8.5 % | Boil | 20 mins | 15 g |
| Saaz | Aroma | 4.0 % | Boil | 5 mins | 30 g |
| Tettnanger | Both | 5.0 % | Boil | 5 mins | 10 g |
| Total: | 55 g | ||||
Yeasts
| Name | Laboratory | Type | Form | Attenuation |
|---|---|---|---|---|
| WLP400 Belgian Wit Ale | White Labs | Wheat | Liquid | 76 % |
| WLP565 Belgian Saison I Ale | White Labs | Ale | Liquid | 70 % |
Other Ingredients
| Name | Type | Use For | Use | Time | Amount |
|---|---|---|---|---|---|
| Citric Acid | Water Agent | Mash pH | Mash | 60 mins | 10 g |
| Salt | Water Agent | Water Agent | Boil | 60 mins | 5 g |
| Gypsum (Calcium Sulfate) | Water Agent | Water Agent | Boil | 60 mins | 3 g |
| Coriander Seed | Spice | Belgian Wit | Boil | 5 mins | 10 g |
| Coriander Seed | Spice | Belgian Wit | Secondary | 4 days | 20 g |
| Orange Peel, Bitter | Spice | Belgian Wit | Secondary | 4 days | 15 g |
| Chamomile | Spice | Witbier | Secondary | 4 days | 10 g |
Water Profile
| Name | pH | Ca (ppm) | Mg (ppm) | Na (ppm) | SO4 (ppm) | Cl (ppm) | HCO3 (ppm) |
|---|---|---|---|---|---|---|---|
| Custom Water | 7.7 | 55 | 10 | 10 | 15 | 15 | 20 |
Mash
| Step Name | Type | Temp | Time |
|---|---|---|---|
| Protein | Temperature | 55°C | 10 min |
| Saccharification | Temperature | 66°C | 60 min |
| Mash-out | Decoction | 78°C | 10 min |
