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Wit 5/1/26 -sale prices

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 54% (brew house)
Source: Noel
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Friday April 3rd 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Crisp Malting - Europils Malt9 lb Europils Malt $ 2.09 / lb
$ 18.81 		37.5 1.87 56.3%
4.10 lb Flaked Wheat4.1 lb Flaked Wheat $ 0.80 / lb
$ 3.28 		34 2 25.6%
1.90 lb Flaked Oats1.9 lb Flaked Oats $ 0.80 / lb
$ 1.52 		33 2.2 11.9%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.1%
16 lbs / $ 23.61
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Saaz1.25 oz Saaz Hops $ 1.75 / oz
$ 2.19 		Pellet 3.5 Boil 60 min 17.15 55.6%
1 oz BSG - Saaz1 oz Saaz Hops $ 1.75 / oz
$ 1.75 		Pellet 3.5 Boil 10 min 4.97 44.4%
2.25 oz / $ 3.94
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Chamomile Water Agt Mash 10 min.
0.75 oz Coriander Seed Spice Mash 10 min.
1 oz Bitter Orange Peel Flavor Mash 10 min.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
$ 2.60 / each
$ 2.60
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 2.60 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Oak Lodge Water Supply
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2 ML of lactic acid to strike water
Wheat naturally lowers pH, so you only need a tiny bit.

1t calcium chloride
Soft, pillowy mouthfeel to support the wheat.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
122 °F 122 °F 15 min
122 °F 131 °F 10 min
131 °F 152 °F 45 min
152 °F 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.15 20.6  
Mash volume with grains 6.39 25.6  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 6.75 27  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

low efficiency again even though I didnt do overnight mash and dad to do a 2 hr boil as the recommended water was more than I needed. Did a late stir, should have done a few earlier.

only had 4.1 of flaked wheat so added .4 to the flaked oats

ai had suggest saphire hops (3.1) fo finish which I had but must have used on last one so went back to all saaz

The euro pils was a swap for Weyerman Pils as they ran out (Bader) and also it was Canada Malting not Crisp (not in the list)

HOPS:
Classic: Noble Hops (Saaz or Hallertau Mittelfrüh).

The Coriander
Make sure you crush the seeds just enough to crack the hulls. If they go in whole, you get very little flavor. If you grind them into a powder, they can make the beer taste "hammy" or like celery. A quick pulse in a spice grinder or a smash with a heavy pan is perfect.

The Strategy: Keep the bitterness low (~15 IBU). The hops are just there to balance the wheat sweetness.

Pitching Day 0 60°F–62°F Cold Pitch. Knock out the wort to 60°F, pitch, and set the controller to 62°F.

Early Ferment Days 1–2 62°F Clean Foundation. Keeps the pear and apple esters delicate and the finish crisp.

Mid-Ferment Days 3–5 66°F The Step Up. Raise 2°F per day. This keeps the yeast active as the alcohol rises.

The PeakDays 6–8 70°F Aroma Boost. This is where the yeast interacts with the Coriander Powder to create that "Belgian spice" profile.

The FinishDays 9–11 72°F Free Rise/Clean. Ensures the yeast "moops up" any leftover diacetyl or sulfur.

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  • Last Updated: 2026-05-04 15:44 UTC