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Belgian Witbier

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: JGT
Rating:
5.00 (1 Review)

Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Tuesday January 6th 2015
1.044
1.007
4.9%
14.6
5.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Wheat11 lb Wheat 38 1.8 39.3%
11 lb Canadian - Pale 2-Row11 lb Pale 2-Row 36 1.75 39.3%
3 lb American - Vienna3 lb Vienna 35 4 10.7%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.6%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.6%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Saaz2.25 oz Saaz Hops Pellet 3.25 Boil 60 min 9.55 52.9%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.25 Boil 30 min 3.26 23.5%
1 oz Saaz1 oz Saaz Hops Pellet 3.25 Aroma 12 min 1.78 23.5%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 oz Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.15 oz Calcium Chloride (dihydrate) Water Agt Sparge 30 min.
0.21 oz Gypsum Water Agt Mash 1 hr.
0.10 oz Gypsum Water Agt Sparge 30 min.
0.25 oz Coriander Spice Boil 5 min.
0.76 oz Irish Moss Fining Boil 12 min.
0.50 oz Lemon Peel Flavor Boil 5 min.
0.50 oz Sweet Orange Peel Flavor Boil 5 min.
5 ml Lactic acid Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1.52 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 498 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 gal Acid Rest Temperature -- 140 °F 20 min
Mash In Steeping -- 151 °F 40 min
Mash In Steeping -- 157 °F 20 min
strike Strike -- 168 °F 15 min
9.5 gal Fly Sparge 168 °F 168 °F 45 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.66 gal (70.64 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.66 gal (22.64 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.04 gal (48.16 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 0.04 gal (0.16 qt) sparge/top-off. 9.8 39.2  
Strike water volume at mash thickness of 1.4 qt/lb 9.8 39.2  
Mash volume with grains 12.04 48.2  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 11.61 g | 46.4 qt) 11.95 47.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.66 g | 70.6 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 16 64  
Going into fermentor 16 64  
Total: 21.75 87
Equipment Profile Used: System Default
 
Notes

Ferment at 64 for 4 days, then raise to 68 for 3 days before completion raise temperature to 72.

Finish 1.011

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  • Last Updated: 2026-06-22 23:42 UTC