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Belgian Wit Sour

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 18.83 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)

Created: Tuesday January 3rd 2023

Celis White

by BriggsBrau

OG: 1.057 FG: 1.013 ABV: 5.8% IBU: 15

Original Gravity:

1.051

Final Gravity:

1.007

ABV (standard):

5.7%

IBU (tinseth):

19.2

EBC (ebcmorey):

11.5

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
1,355 g	Viking - Pilsner Malt1355 g Pilsner Malt	37	3.57	41.6%
1,630 g	Flaked Wheat1630 g Flaked Wheat	34	3.84	50%
180 g	Flaked Oats180 g Flaked Oats	33	4.37	5.5%
80 g	Viking - Carabody80 g Carabody	10	5.6	2.5%
15 g	Viking - Dark Chocolate Malt15 g Dark Chocolate Malt	30.8	865.79	0.5%
3,260 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 g	Hallertau Mittelfruh6 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	5.03	20%
6 g	Saaz6 g Saaz Hops	Pellet	3.5	Boil	60 min	4.69	20%
6 g	Saaz6 g Saaz Hops	Pellet	3.5	Aroma	10 min	1.7	20%
6 g	Belma6 g Belma Hops	Pellet	9.4	Aroma	10 min	4.57	20%
6 g	Meridian6 g Meridian Hops	Pellet	6.5	Aroma	10 min	3.16	20%
30 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
6 g	Hallertau Mittelfruh (Pellet) 6 g Hallertau Mittelfruh (Pellet) Hops	5.03	20%
12 g	Saaz (Pellet) 12 g Saaz (Pellet) Hops	6.39	40%
6 g	Belma (Pellet) 6 g Belma (Pellet) Hops	4.57	20%
6 g	Meridian (Pellet) 6 g Meridian (Pellet) Hops	3.16	20%
30 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13 L		Infusion	63 °C	67 °C	60 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
12 g	Bitter Orange Peel		Flavor	Boil	5 min.
12 g	corriander		Spice	Boil	5 min.

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	5 Grams	Cost:
Attenuation (custom):	75%	Flocculation:	Med-Low
Optimum Temp:	18 - 25 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 57 B cells required

Lallemand - WildBrew Philly Sour

Amount:	5.50 Grams	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 57 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 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

2kg blue and bit choc to give magenta colour

dark choc as needed very careful mb tiny black, very careful

lactic acid lot

acid 20
pro 13
bet 35
alp 25
mash 15

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-10-28 18:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost €	Cost %
Fermentables	€
Steeping Grains (Extract Only)	€
Hops	€
Yeast	€
Other	€
Cost Per Barrel	€ 0.00
Cost Per Pint	€ 0.00
Total Cost	€ 0.00

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