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Witbier

169 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.38 gallons
Post Boil Size: 5.62 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 71% (brew house)
Source: John F. Rosnow
Hop Utilization: 91%
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday June 25th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row $ 1.49 / lb
$ 7.45 		37 1.2 47.6%
0.50 lb Briess - Brewers Oat Flakes / Flaked oats0.5 lb Brewers Oat Flakes / Flaked oats $ 2.46 / lb
$ 1.23 		32.2 2.5 4.8%
5 lb Briess - White Wheat Malt5 lb White Wheat Malt $ 1.65 / lb
$ 8.25 		39.1 2.5 47.6%
10.50 lbs / $ 16.93
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Homegrown1.25 oz Homegrown Hops Leaf/Whole 5.5 Boil 60 min 20.54 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander $ 1.89 / oz
$ 1.89 		Spice Boil 5 min.
2 oz Orange Peel $ 1.79 / oz
$ 3.58 		Flavor Boil 5 min.
1 tsp Yeast Energizer Water Agt Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
1 tsp Irish Moss Water Agt Boil 15 min.
$ 5.47
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Strike 162 °F 156 °F 60 min
13.4 qt Sparge 169 °F 171 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 4.01 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.38 25.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.62 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.62 g | 22.5 qt) 5.5 22  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Original recipe from Duane Beersmith called for 1 ounce, 5%AA East Kent Goldings but I made substitutions. Temperatures were for his equipment. I got rid of those and used mine.

I did not have enough time to do a double starter with cold crashing, so I did a 2.5 liter starter using the same yeast from batch 137. It took a few days to get started, but then had a nice krausen.

I also did a snapshot of my original recipe as I am using my homegrown hops and a different brands of malt. I am also increasing he coriander and orange peel to an ounce each.

Homegrown Cascade and Tettnanger. According to Brewer's Friend, Tettnanger are 4.5% aa and Cascade are 7% aa. I will go with 5.5% aa as an average.

Yeast was purchased 3 AUG 21 from Beermeister. $7.49. Used in Batch 123, farmed half 10 OCT 21. Used in Batch 124, farmed half 21 JAN 22, Used in Batch 137, farmed half 7 JUN 23, used in batch 147, farmed half 9 JUN 24.

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  • Last Updated: 2025-11-12 00:02 UTC
  • Snapshot Created: 2025-06-25 19:55 UTC
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