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Belgian Wit

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 85 liters (fermentor volume)
Pre Boil Size: 91.68 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Dylan Bray
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday August 7th 2026
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1.051
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Weyermann - Pilsner9 kg Pilsner 36 1.5 50%
8 kg Unmalted Wheat8 kg Unmalted Wheat 36 2 44.4%
1 kg OiO - OiO Oat Flakes / Rolled oats1 kg OiO Oat Flakes / Rolled oats $ 2.33 / kg
$ 2.33 		34.5 1.5 5.6%
18 kg / $ 2.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g celeia50 g celeia Hops $ 0.10 / g
$ 5.00 		Pellet 2.8 Boil 60 min 4.29 25%
75 g Czech Saaz75 g Czech Saaz Hops $ 35.86 / kg
$ 2.69 		Pellet 2 Boil 15 min 2.28 37.5%
75 g celeia75 g celeia Hops $ 0.10 / g
$ 7.50 		Pellet 2.8 Boil 15 min 3.19 37.5%
200 g / $ 15.19
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
14.90 ml Lactic acid Water Agt Mash 1 hr.
50 g Bitter Orange Peel Flavor Boil 5 min.
15 g Yarrow FLower Water Agt Boil 5 min.
80 g Coriander Seed Water Agt Boil 5 min.
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
59.94 L 113 protein rest Strike 48 °C 45 °C 15 min
60 L 145 beta Temperature 45 °C 63 °C 30 min
60 L 153 amalyse Temperature 63 °C 67 °C 30 min
60 L mash out Temperature 75 °C -- --
Starting Mash Thickness: 3.33 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 91.7 L. Suggest reducing initial water volume to 45.4 L and adding 46.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 71.82 L. Suggest reducing strike water volume to 33.52 L and adding 26.42 L sparge/top-off. 59.9
Strike water volume at mash thickness of 3.3 L/kg 59.9
Mash volume with grains 71.8
Grain absorption losses -18
Remaining sparge water volume (equipment estimates 50.7 L) 50.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 91.7 L) 91.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 85
Going into fermentor 85
Total: 110.6  
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Dylan Bray. All Grain, ABV 5.06%, IBU 9.77, SRM 3.2, Fermentables: ( Pilsner, Unmalted Wheat, OiO Oat Flakes / Rolled oats) Hops: (celeia, Czech Saaz) Other: (Calcium Chloride (dihydrate), Lactic acid, Bitter Orange Peel, Yarrow FLower, Coriander Seed)
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  • Public: Yup, Shared
  • Last Updated: 2026-08-07 14:57 UTC