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Wit Waltz

167 calories 16.1 g 12 oz
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Post Boil Size: 2.01 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday September 2nd 2025
1.051
1.011
5.3%
18.2
3.6
n/a
14.12
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - DME Bavarian Wheat2 lb DME Bavarian Wheat $ 5.33 / lb
$ 10.66 		44.6 3 79.7%
0.12 lb Flaked Wheat0.12 lb Flaked Wheat 34 2 4.8%
0.15 lb Briess - White Wheat Malt0.15 lb White Wheat Malt 39.1 2.5 6%
0.12 lb Briess - Rye Malt0.12 lb Rye Malt 36.8 3.7 4.8%
0.12 lb Briess - Wheat Malt, Red0.12 lb Wheat Malt, Red 37.3 2.3 4.8%
2.51 lbs / $ 10.66
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Valley Hops - Mt Hood5 g Mt Hood Hops $ 3.00 / oz
$ 0.53 		Pellet 5.5 Boil 60 min 10.32 23.8%
6 g Yakima Valley Hops - Crystal6 g Crystal Hops $ 3.00 / oz
$ 0.63 		Pellet 5 Boil 15 min 5.59 28.6%
10 g Yakima Valley Hops - Saaz10 g Saaz Hops $ 3.00 / oz
$ 1.06 		Pellet 3.4 Whirlpool 2 min 2.25 47.6%
21 g / $ 2.22
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Coriander $ 5.00 / oz
$ 1.23 		Spice Whirlpool 0 min.
0.50 tsp Fermaid K Water Agt Primary 0 min.
14 g Bitter Orange peel Spice Whirlpool 0 min.
$ 1.23
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 33 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-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 qt Strike 155 °F 155 °F 60 min
2 qt Batch Sparge 165 °F 165 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.44 g | 13.8 qt) 2.66 10.7  
Mash volume with grains (equipment estimates 3.44 g | 13.8 qt) 2.7 10.8  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 2.75 11  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil volume 2.01 8  
Hops absorption losses (whirlpool, hop stand) -0.01 -0.1  
Going into fermentor 2 8  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.67 10.7
Equipment Profile Used: System Default
 
Notes

75%! BHE!!! Superb. Wasn't sure I was gonna get there.

Propagated VOSS yeast from previous batch of Scottish Export.

SHOULD make 18-20 bottles. Prep 20 to be sure

Bottled 9/21 and tested a bottle on 9/24 and VERY impressed with the result.

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  • Last Updated: 2025-09-30 10:31 UTC