View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Wit or Witout You

Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rock Hammer Brewing Company
No Chill: 30 minute extended hop boil time
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Saturday March 1st 2014

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

16.4

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	German - Pilsner7 lb Pilsner	38	1.6	63.6%
2.50 lb	Flaked Wheat2.5 lb Flaked Wheat	34	2	22.7%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	4.5%
0.50 lb	German - Munich Light0.5 lb Munich Light	37	6	4.5%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	4.5%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Spalt0.5 oz Spalt Hops	Pellet	2.4	Boil	60 min	4.85	28.6%
0.50 oz	Spalt0.5 oz Spalt Hops	Pellet	2.4	Boil	30 min	4.54	28.6%
0.75 oz	Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops	Pellet	2.7	Boil	15 min	7.03	42.9%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Spalt (Pellet)	9.39	57.2%
0.75 oz	Hallertau Mittelfruh (Pellet)	7.03	42.9%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal	Protein rest for 20 minutes	Temperature	--	122 °F	30 min
	Saccharification Rest	Temperature	--	152 °F	45 min
	Use 170F water	Temperature	--	168 °F	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6 oz	Orange Zest		Flavor	Boil	5 min.
1.50 oz	Cracked Indian Coriander		Flavor	Boil	5 min.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Antwerp, Belgium

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	11	37	57	84	76
2.5 TSP Gypsum (Mash) Target Mash pH = 5.25
Mash Chemistry and Brewing Water Calculator

Notes

Orange peel and Coriander at 0 min.
Boil should not be vigorous.
Pitch yeast at 67F. After a week, increase temp by 1 degree per day, hold at 72

Brew Notes: Hit all numbers with BIAB method. 10 day ferm then to keg.
Not pleased with the results. Thin mouthfeel. 7/5/16

Last Updated and Sharing

1,276

Views

Brews

Public: Yup, Shared
Last Updated: 2016-07-05 19:01 UTC

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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!