Half-Wit Belgian Witbier Beer Recipe | Partial Mash Witbier | Brewer's Friend
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Half-Wit Belgian Witbier

155 calories 16.3 g 17 oz
Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 73% (brew house)
Source: David Sinasac
Hop Utilization: 89%
Calories: 155 calories (Per 17oz)
Carbs: 16.3 g (Per 17oz)
Created: Sunday March 21st 2021
1.047
1.012
4.6%
20.6
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 34%
0.50 kg Dry Malt Extract - Pilsen0.5 kg Dry Malt Extract - Pilsen - (late mash tun addition) 42 2 12.5%
0.50 kg Dry Malt Extract - Pilsen0.5 kg Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 12.5%
1 lb Unmalted Wheat1 lb Unmalted Wheat 36 2 11.3%
0.75 lb Bestmalz - BEST Pilsen0.75 lb BEST Pilsen 37 1.9 8.5%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 8.5%
0.75 lb Canada Malting - SUPERIOR PILSEN MALT0.75 lb SUPERIOR PILSEN MALT 37.2 1.5 8.5%
0.25 lb Avangard - Light Munich0.25 lb Light Munich 37 8 2.8%
50 g Rice Hulls50 g Rice Hulls 0 0 1.3%
8.81 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Saaz1.75 oz Saaz Hops Pellet 3.4 Boil 60 min 17.79 70%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.4 Boil 10 min 2.76 30%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 qt Protein Rest Strike 132 °F 122 °F 40 min
4 qt Saccharification Temperature 206 °F 149 °F 50 min
6.2 qt Mash Out & Vorlauf Temperature 206 °F 168 °F 15 min
6.8 qt Sparge Fly Sparge 168 °F 168 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Calcium Chloride (anhydrous) Water Agt Mash 1 days
0.75 g Fruit Fresh (ascorbic/citric acid blend) Water Agt Mash 1 days
1.20 g Gypsum (Calcium Sulfate) Water Agt Mash 1 days
2 ml Lactic acid Water Agt Mash 1 days
0.90 g Magnesium sulfate Water Agt Mash 1 days
0.75 g Sodium metabisulfite Water Agt Mash 1 days
0.70 g Table Salt Water Agt Mash 1 days
1 oz Bitter Orange Peel Flavor Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
1 oz Sweet Orange Peel Flavor Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 oz Coriander Seed Spice Boil 5 min.
2 g Grains of paradise Spice Boil 5 min.
2 each Wild sweet orange tea (Tazo) bags Flavor Boil 5 min.
3 each Navel Oranges (peel and flesh) Flavor Primary 3 days
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 122 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 75 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 11 16 53 82 80
Dilute Calgary (Bearspaw) tap water 50:50 with RO water, add water agts.
Mash Chemistry and Brewing Water Calculator
 
Notes

Added Imperial A20 Citrus and Mangrove Jack's M21 to 1.2 L starter. Make sure to use all or at least partial of Bestmalz Pilsen, because I originally used Canada Malting Superior Pilsen alone and did not have enough diastatic power for saccharification.

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  • Public: Yup, Shared
  • Last Updated: 2021-06-06 16:03 UTC
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