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Red Currant Wit

225 calories 19 g 500 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 45 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 46.12 liters
Post Boil Size: 43 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 225 calories (Per 500ml)
Carbs: 19 g (Per 500ml)
Created: Monday October 6th 2025
1.049
1.008
5.4%
19.2
4.2
5.6
78.77
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Innomalt - Pale Ale Malt 2-row3.5 kg Pale Ale Malt 2-row $ 2.37 / kg
$ 8.30 		36.8 2.3 24.3%
3.50 kg Canada Malting - WHITE WHEAT MALT3.5 kg WHITE WHEAT MALT $ 2.38 / kg
$ 8.33 		38.1 3.5 24.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats $ 5.75 / kg
$ 2.88 		33 2.2 3.5%
4 kg Grape4 kg Grape - (late fermenter addition) $ 5.00 / kg
$ 20.00 		7.15 0 27.8%
2.50 kg Currant, red2.5 kg Currant, red - (late fermenter addition) $ 10.00 / kg
$ 25.00 		2.7 0 17.4%
0.40 kg Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) $ 5.75 / kg
$ 2.30 		41 1 2.8%
14.40 kg / $ 66.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops $ 20.00 / kg
$ 0.40 		Pellet 7.6 Boil 45 min 9.22 20%
30 g Cascade30 g Cascade Hops $ 49.00 / kg
$ 1.47 		Pellet 6.3 Boil 15 min 6.2 30%
50 g Yakima Valley Hops - Cashmere50 g Cashmere Hops $ 20.00 / kg
$ 1.00 		Pellet 5.7 Boil 5 min 3.75 50%
100 g / $ 2.87
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
5 g Irish Moss Fining Boil 15 min.
5 g Yeast Nutrient Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
$ 3.35 / each
$ 3.35
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
$ 5.75 / each
$ 5.75
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 9.10 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 236.6 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
53 L 69 °C 67 °C --
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 59.21 L. Suggest reducing initial strike volume to 40.45 L and adding 13.81 L sparge/top-off. 54.3
Strike water volume (equipment estimates 52.9 L) 54.3
Mash volume with grains (equipment estimates 57.9 L) 59.2
Grain absorption losses -7.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 44.8 L) 46.1
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 40 L) 43
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 43 L) 40
Total: 54.3  
Equipment Profile Used: System Default
 
Notes

Split half/half
T-58 with red currant (125 g/L), ABV : 4.7%
BE-134 with wild grapes (200 g/L), ABV: 6.1%

grain bill before fruit
(46.7%) 3.5 kg Pale Ale Malt
(46.7%) 3.5 kg White Wheat Malt
(6.7%) 0.5 kg Flaked Oats

Optional : Brew a small beer by re-steeping the spent grain in 26.5 L (7gal) water.
Use S-33 or any leftover yeast. Hop with 10 g Centennial @ 45 min and 20 g Cascade @ 15 min.

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  • Last Updated: 2026-01-11 19:02 UTC