Brewer's Friend

Print

Traci's Raspberry Witbier

173 calories 19 carbs
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 8.37 gallons
Post Boil Size: 7.03 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 79% (brew house)
Hop Utilization: 97%
Calories: 173 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Thursday January 30th 2020
1.052
1.014
5.04%
15.4
3.77
5.19
 
Fermentables
Amount Fermentable PPG °L Bill %
5.81 lb Weyermann - Bohemian Pilsner Malt5.81 lb Bohemian Pilsner Malt 36.8 2.43 24.6%
4.07 lb Flaked Wheat4.07 lb Flaked Wheat 34 2 17.2%
1.74 lb Flaked Oats1.74 lb Flaked Oats 33 2.2 7.4%
12 lb Raspberry, red12 lb Raspberry, red 2.3 0 50.8%
23.62 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.48 oz Northern Brewer - German Hallertau1.48 oz German Hallertau Hops Pellet 3.6 Boil 60 min 15.4 100%
 
Mash Guidelines
Amount Description Type Temp Time
4.35 gal Beta Glucanase Rest Strike 122 °F 15 min
qt Saccharification Rest Temperature 154 °F 60 min
qt Mashout Temperature 169 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
4.05 g Irish Moss Fining Boil 5 min.
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 0 min.
0.8 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 164 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.63 psi       CO2 Level: 2.2 Volumes
 
Target Water Profile
Recipe: Traci's Raspberry Witbier (2.9 SRM)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114.7 12.9 0 138.5 138.2 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.6 34.4  
Strike water volume at mash thickness of 1.5 qt/lb 4.36 17.4  
Remaining sparge water volume 4.24 17  
Grain absorption losses -1.45 -5.8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.9 27.6  
Volume increase from sugar/extract (early additions) 1.41 5.6  
Adjusted starting boil size 8.31 33.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.06 -0.2  
Amount going into fermentor 6.75 27  
Total: 8.6 34.4
Method: All Grain, Style: Witbier, ABV 5.04%, IBU 15.4, SRM 3.77, Fermentables: (Bohemian Pilsner Malt, Flaked Wheat, Flaked Oats, Raspberry, red) Hops: (German Hallertau) Other: (Beer Nutrient, Irish Moss, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
Last Updated and Sharing
 
19
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-01 19:13 UTC