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Just Do Wit

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gary Glass
Hop Utilization: 99%
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Sunday August 31st 2025
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OG: 1.054 FG: 1.014 ABV: 5.2% IBU: 14

1.044
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Weyermann - Barke Pilsner Malt4.25 lb Barke Pilsner Malt 37.03 1.75 44.7%
2.75 lb American - White Wheat2.75 lb White Wheat 40 2.8 28.9%
1 lb BSG - Flaked White Wheat1 lb Flaked White Wheat 36 1.6 10.5%
0.50 lb Briess - Brewers Oat Flakes / Flaked oats0.5 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 5.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Barth-Haas - Hallertauer Magnum0.3 oz Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 10.59 23.1%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.98 38.5%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 180 °F 15 min 0.87 38.5%
1.30 oz / $ 0.00
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 0.88 3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 4.44 17.8
Equipment Profile Used: System Default
 
Notes

Target a mash pH of 5.3.

No active sparging is required.

This is a Pilsner mash profile that can be used for styles requiring high attenuation and/or modification.

Add 13.93 gal of water, 20 ml lactic acid, 10 g calcium chloride, 6 g magnesium sulfate at 126°F (52°C) to steep for 15-minute protein rest. Heat to 149°F (65°C) over 11 minutes, then rest 60 minutes at that temperature. Heat to 172°F (78°C) over six minutes for mash out. Hold for 10 minutes then remove grain. Boil 60 minutes, adding orange peel with 5-minute hops. After flameout, add whirlpool hops for a 15-minute steep, then coriander for
a 5-minute steep. Allow to chill to 67°F (19°C), oxygenate, and pitch yeast. Ferment until completion. Force carbonate to 2.3 volumes CO₂ or re-ferment with 3.93 oz. (112 g) corn sugar.

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  • Last Updated: 2025-08-31 19:40 UTC