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A Quick Wit

181 calories 18.2 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created Monday July 5th 2021
1.055
1.013
5.6%
23.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Belgian - Pilsner3.5 lb Pilsner 37 1.6 30.4%
2.50 lb Flaked Wheat2.5 lb Flaked Wheat 34 2 21.7%
2.50 lb Avangard - Pale 2-Row2.5 lb Pale 2-Row 37 2 21.7%
2 lb American - White Wheat2 lb White Wheat 40 2.8 17.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - MT Hood (5.3 AA)1 oz Yakima Chief Hops - MT Hood (5.3 AA) Hops Leaf/Whole 5.3 Boil 60 min 17.57 50%
0.50 oz Saaz (3.5 AA)0.5 oz Saaz (3.5 AA) Hops Leaf/Whole 3.5 Boil 30 min 4.46 25%
0.50 oz Saaz (3.5 AA)0.5 oz Saaz (3.5 AA) Hops Leaf/Whole 3.5 Boil 5 min 1.16 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.6 gal mash in Strike 124 °F 15 min
5.6 qt Temperature 145 °F 30 min
3.7 qt Temperature 154 °F 15 min
2.5 gal Sparge 170 °F --
Starting Mash Thickness: 1.6 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2 tsp Pink Peppercorn Spice Boil 15 min.
1 oz Coriander Seed Spice Boil 10 min.
0.75 oz Bitter Orange Peel Flavor Boil 5 min.
0.30 oz Chamomile Spice Boil 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Multi-step mash:
Mash in @ 124F for 15 minutes. (4.6 gal @ 131F)
Saccharification @ 145F for 30 minutes (5.6 quarts @ boiling)
Saccharification @ 154F for 15 minutes (3.7 quarts @ boiling)
Mash out at 170F (10 quarts @ boiling)

Boil 60 minutes. Coriander should be freshly ground.

Ferment 1 week at 70-74F.
Secondary ferment 1 day at 50F, 2 weeks at 32F (or like.. however cold we can get)

Bottle condition w/ 3/4c priming sugar + 1/4 packet WLP400 yeast for 3-4 weeks.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-07-05 02:30 UTC
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