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2025_07_21 Wits End 2.0

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Mark & Paul
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday July 20th 2025
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Wit Bier

by criggilyk

OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 11

1.053
1.013
5.3%
11.0
3.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 46.2%
0.50 lb Munich - Light 10L0.5 lb Munich - Light 10L 33 10 2.6%
9 lb Flaked Wheat9 lb Flaked Wheat 34 2 46.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.1%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Artisan - Saaz (Czech)2.5 oz Saaz (Czech) Hops Pellet 2.4 Boil 60 min 11 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Rice hulls Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
2 g Lactic acid Water Agt Mash 1 hr.
1 oz Coriander Seed Spice Whirlpool 0 min.
0.10 oz Chamomile Herb Whirlpool 0 min.
3 oz Bitter Orange Peel Flavor Whirlpool 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 409 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
EBMUD - LT
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 17 26 39 42 62
Added 2 ml of acid, but forgot so added to mash when it was hot. Probably didn't do anything. Assuming 5.7 like the recipe says.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt Step Mash Infusion 149 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.97 gal (51.88 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.97 gal (3.88 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.31 29.3  
Mash volume with grains 8.87 35.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 8.34 g | 33.4 qt) 8.88 35.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.97 g | 51.9 qt) 13.5 54  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.19 64.8
Equipment Profile Used: System Default
 
Notes

Made one 2.75L starter with 2 packs of Wyeast. Target pitch rate 409B cells, starter gives 446B. Forgot to add acid until it was hot, oh well.
Mash pooped out at 12g and was too high, so we added 2.5g of treated water to bring the gravity down to 42. Hoping it will be 53 after the boil. It was.
Put the aerator in while it was coming down to temp and after we pitched the yeast for about 12 hours. Fermentation Huge after 15 hours!! Continued aggressively but then was slow and steady, and was done in 17? days. Took SO long!! Crashed for not quite long enough and kegged. Heavy coriander flavor now, we'll see.

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  • Last Updated: 2025-08-15 20:27 UTC