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2025_07_21 Wits End 2.0

Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Mark & Paul
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Sunday July 20th 2025

Wit Bier

by criggilyk

OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 11

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

11.0

SRM (morey):

3.6

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	German - Pilsner9 lb Pilsner	38	1.6	46.2%
0.50 lb	Munich - Light 10L0.5 lb Munich - Light 10L	33	10	2.6%
9 lb	Flaked Wheat9 lb Flaked Wheat	34	2	46.2%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	5.1%
19.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Artisan - Saaz (Czech)2.5 oz Saaz (Czech) Hops		Pellet	2.4	Boil	60 min	11	100%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	Artisan - Saaz (Czech) (Pellet)		11	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
32 qt	Step Mash	Infusion	149 °F	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 lb	Rice hulls	Water Agt	Mash	0 min.
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
6 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
2 g	Lactic acid	Water Agt	Mash	1 hr.
1 oz	Coriander Seed	Spice	Whirlpool	0 min.
0.10 oz	Chamomile	Herb	Whirlpool	0 min.
3 oz	Bitter Orange Peel	Flavor	Whirlpool	0 min.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	2 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 409 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

EBMUD - LT

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
15	17	26	39	42	62
Added 2 ml of acid, but forgot so added to mash when it was hot. Probably didn't do anything. Assuming 5.7 like the recipe says.
Mash Chemistry and Brewing Water Calculator

Notes

Made one 2.75L starter with 2 packs of Wyeast. Target pitch rate 409B cells, starter gives 446B. Forgot to add acid until it was hot, oh well.
Mash pooped out at 12g and was too high, so we added 2.5g of treated water to bring the gravity down to 42. Hoping it will be 53 after the boil. It was.
Put the aerator in while it was coming down to temp and after we pitched the yeast for about 12 hours. Fermentation Huge after 15 hours!! Continued aggressively but then was slow and steady, and was done in 17? days. Took SO long!! Crashed for not quite long enough and kegged. Heavy coriander flavor now, we'll see.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-08-15 20:27 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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