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Matt's Witbier - BIAB

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday July 31st 2025
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OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 16

1.050
1.011
5.1%
15.1
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Montana Craft Malt - 2-row5 lb 2-row 37 2.4 46.5%
5 lb Montana Craft Malt - White Wheat Malt5 lb White Wheat Malt 37.7 2.7 46.5%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 42 0.5 7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g BSG - Cascade15 g Cascade Hops Pellet 7.3 Boil 60 min 15.06 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Orange Peel Spice Boil 5 min.
14 g Lemon peel Spice Boil 5 min.
8 g Coriander Seed Spice Boil 5 min.
1 each Whirfloc Fining Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.4 gal Infusion 156.3 °F 148 °F 60 min
3.1 gal Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.46 g | 33.8 qt) 8.94 35.8  
Mash volume with grains (equipment estimates 9.26 g | 37 qt) 9.74 39  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Basic Witbier recipe for a "Beer Secret Santa" project. This is a beer I would otherwise never brew and do not drink.

Used ingredients are "on hand" and would have preferred a Noble Hop, though I don't suppose it will matter much (hitting 15IBU with 60min boil). SRM is marginally higher than normal because I don't have enough Pilsner Malt on hand, but this Montana 2-Row is very light.

Efficiency has been inconsistent lately with this new malt, so I may hit this with some Dextrose to adjust - not worried too much about "drying" out the beer too much, OG is already too high for the style.

1 Packet of Mangrove Jack M21
Fermentation ~68F (interior room temperature) for ~6 days

Water Adds
1g Table Salt
4g CalChl
8g Gypsum

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  • Public: Yup, Shared
  • Last Updated: 2025-08-01 16:52 UTC