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Wit's End

176 calories 20.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.27 gallons
Post Boil Size: 2.65 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 96%
Calories: 176 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Monday July 13th 2026
1.053
1.016
4.9%
17.6
4.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb Rahr - Unmalted Wheat2.75 lb Unmalted Wheat 34.5 2.5 50%
2.75 lb Belgian - Pilsner2.75 lb Pilsner 37 1.6 50%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Saaz0.65 oz Saaz Hops Pellet 3.5 Boil 60 min 17.63 100%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.63 oz Orange Zest Spice Boil 5 min.
0.16 oz Coriander Seed Spice Boil 5 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
* Distilled Water
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 (equipment estimates 4.96 g | 19.8 qt) 4.21 16.8  
Mash volume with grains (equipment estimates 5.4 g | 21.6 qt) 4.65 18.6  
Grain absorption losses -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 3.27 13.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.65 10.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.65 g | 10.6 qt) 2.5 10  
Total: 4.21 16.8
Equipment Profile Used: System Default
 
Notes

Adjunct mash first:

Raw wheat plus small amount of Pilsner malt reserved
122°F for 15 minutes — protein rest
Ramp to 148-150°F for 20 minutes — begin conversion
Bring to boil 15 minutes — gelatinize remaining starches
Set aside

Main mash:

Remaining Pilsner malt (plus flaked oats if using)
Strike at temperature calculated to land around 104-113°F
Hold briefly, then add hot adjunct mash to raise to 152-154°F
Hold 30-45 minutes for conversion
Mash out at 168°F

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  • Last Updated: 2026-07-26 03:39 UTC