I Feel Witty

165 calories 16.7 g
Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Espaulder
Calories: 165 calories (Per )
Carbs: 16.7 g (Per )
Created Tuesday May 1st 2018
Amount Fermentable Cost PPG °L Bill %
3.95 lb Belgian - Pilsner3.95 lb Pilsner 37 1.6 36.9%
3.75 lb American - White Wheat3.75 lb White Wheat 40 2.8 35%
16 oz Flaked Oats16 oz Flaked Oats 33 2.2 9.3%
16 oz Rice Hulls16 oz Rice Hulls 0 0 9.3%
16 oz Flaked Wheat16 oz Flaked Wheat 34 2 9.3%
171.20 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 40 min 18.23 33.3%
0.50 oz Amarillo0.5 oz Amarillo Hops Leaf/Whole 7 Whirlpool at 160 °F 10 min 5.24 11.1%
0.50 oz Citra0.5 oz Citra Hops Leaf/Whole 11 Whirlpool at 160 °F 10 min 8.24 11.1%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 7 Dry Hop 5 days 22.2%
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Dry Hop 5 days 22.2%
4.50 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike water at 73°C Temperature -- 163 °F --
13.6 qt Mashin, hold mash bed at 66°C Infusion -- 151 °F 60 min
10.5 qt Sparge with boiling water, hold mash bed at 76°C Sparge -- 169 °F 10 min
Other Ingredients
Amount Name Cost Type Use Time
1 oz Blood Orange Zest Flavor Boil 5 min.
0.40 oz Coriander Spice Boil 5 min.
0.20 oz Chamomile Herb Boil 5 min.
Wyeast - Belgian Witbier 3944
1 Each
Attenuation (avg):
Optimum Temp:
62 - 75 °F
Fermentation Temp:
70 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator
Method: Dexterose       Amount: 203 g       CO2 Level: 3.3 Volumes

Brew in a bag procedure:

  1. Heat 12.9L (3.4gal) of strike water to 164°F (73°C)
  2. Add grains in muslin bag
  3. Stabilize the grain bed at 66°C (150°F) and hold for 60 minutes.
  4. Remove the muslin bag and transfer to another vessel.
  5. Hang or squeeze out the bag to extract coagulated sugars. Add runnings back into the wort.
  6. Sparge with 9.9L (2.5gal) boiling water to bring mash bed up to 76°C (168°F). Add runnings back into the wort & top up with clean water to reach the boil volume of 20.8L (5.5gal)
  7. Boil the wort for 60 minutes, adding the hops and spices as indicated in the ingredients list.
  8. Cool to 21°C (70°F)
  9. Oxygenate and pitch the yeast.
  10. Ferment for ~14 days while slowly ramping the temperature up to 24°C (75°F). Wyeast 3944 is notoriously slow fermenting, don't be surprised if it takes 3 weeks to hit FG.
  11. (Optional) Transfer to a secondary and condition for 14 days.
  12. (Optional) dry hop with full-leaf hops 5-7 days before racking.
  13. Bottle or keg, condition for 2-3 weeks before drinking.

    When brewing with orange zest, use a citrus zester to peel the very surface of the skin and avoid digging deep into the white pith as it is bitter and lacks citrus character. Measure the zest by weight, targeting about one to two ounces (28 to 57 g) in a 5-gallon (19L) batch.

    Whirlpool hopping should be done below 71°C to prevent isomerization and bittering. Whirlpool hop utilization is set to 0% as it shouldn't have any noticeable effect on the overall bitterness. We're going for aroma here, not extra IBU.

    Dry hopping is optional, but imparts a ton of fruity citrus aroma's that complement the orange and coriander and Witbier yeasts.
View Count: 281
Brew Count: 1
Last Updated: 2018-05-12 16:44 UTC

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