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Wit Wedding

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 64.34 liters
Post Boil Size: 58 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
URL: http://www.doorcountybeer.com/door-county-homebrewing-championships/2013-medalists/
Created: Friday January 13th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg The Swaen - Swaen Pilsner4.5 kg Swaen Pilsner 1.28 € / kg
5.76 € 		38 2 33.4%
7 kg The Swaen - WhiteSwaen Classic7 kg WhiteSwaen Classic 1.83 € / kg
12.81 € 		37.7 2 51.9%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 1.9%
0.73 kg Rice Hulls0.73 kg Rice Hulls 0 0 5.4%
1 kg Unmalted Wheat1 kg Unmalted Wheat 36 2 7.4%
13.48 kg / 18.57 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Tettnanger75 g Tettnanger Hops 0.03 € / g
2.25 € 		Pellet 4.23 Boil 60 min 15.01 65.2%
40 g Saaz40 g Saaz Hops 0.00 € / g
0.00 € 		Pellet 5.2 Boil 5 min 1.96 34.8%
115 g / 2.25 €
 
Other Ingredients
Amount Name Cost Type Use Time
55 g Coriander Seed Spice Boil 5 min.
55 g Fresh Orange Peel Spice Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
13.44 Grams
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 531 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 12 17 49 88 8
Cut tap water with RO water 3 to 1.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Temperature 50 °C 50 °C 20 min
22.5 L Temperature 66 °C 66 °C 45 min
Temperature 72 °C 72 °C 15 min
42.5 L Sparge Temperature 82 °C 82 °C 5 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.13 L. Suggest reducing initial water volume to 45.4 L and adding 18.73 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 58.1 L. Suggest reducing strike water volume to 36.5 L and adding 12.7 L sparge/top-off. 49.2
Strike water volume at mash thickness of 3.7 L/kg 49.2
Mash volume with grains 58.1
Grain absorption losses -13.5
Remaining sparge water volume (equipment estimates 29.3 L) 29.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 64.1 L) 64.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 55 L) 58
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 58 L) 55
Total: 78.7  
Equipment Profile Used: System Default
 
Notes

2013 Gold Medal at the Door County Home Brew Competition.



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2026-06-17 07:38 UTC