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Nick's Belgian Witbier

167 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Nick
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday February 16th 2026
1.051
1.010
5.4%
9.5
4.9
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Bestmalz - BEST Pilsen4 lb BEST Pilsen 37 1.9 44.4%
4 lb Rahr - White Wheat4 lb White Wheat 39.1 3.2 44.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Barth-Haas - Hersbrucker Spät0.5 oz Hersbrucker Spät Hops Pellet 2.75 Boil 60 min 6.94 71.4%
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.8 Boil 20 min 2.38 14.3%
0.10 oz Barth-Haas - Hersbrucker Spät0.1 oz Hersbrucker Spät Hops Pellet 2.75 Hop Stand at 170 °F 10 min 0.14 14.3%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g corriander Spice Boil 10 min.
2 g Chamomile Spice Boil 10 min.
58 g wet cutie skins Flavor Boil 10 min.
2 g Grains of Paradise Spice Boil 10 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.9 g | 27.6 qt) 6.13 24.5  
Mash volume with grains (equipment estimates 7.62 g | 30.5 qt) 6.85 27.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.52 g | 22.1 qt) 4.75 19  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4 16  
Hops absorption losses (whirlpool, hop stand) -0 -0  
Volume into fermentor 4 16  
Total: 6.13 24.5
Equipment Profile Used: System Default
"Nick's Belgian Witbier" Witbier beer recipe by Nick. BIAB, ABV 5.4%, IBU 9.46, SRM 4.89, Fermentables: (BEST Pilsen, White Wheat, Flaked Oats) Hops: (Hersbrucker Spät, Northern Brewer) Other: (corriander, Chamomile, wet cutie skins, Grains of Paradise, Calcium Chloride (anhydrous), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2026-03-16 23:35 UTC