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Matt's Witbier - BIAB

Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Thursday July 31st 2025

Shock Top Clone

by BruskiBruing

OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 16

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

15.1

SRM (morey):

4.3

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Montana Craft Malt - 2-row5 lb 2-row	37	2.4	46.5%
5 lb	Montana Craft Malt - White Wheat Malt5 lb White Wheat Malt	37.7	2.7	46.5%
0.75 lb	Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose	42	0.5	7%
10.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	BSG - Cascade15 g Cascade Hops		Pellet	7.3	Boil	60 min	15.06	100%
15 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	BSG - Cascade (Pellet) 15 g Cascade (Pellet) Hops		15.06	100%
15 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.4 gal		Infusion	156.3 °F	148 °F	60 min
3.1 gal		Sparge	170 °F	170 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
14 g	Orange Peel	Spice	Boil	5 min.
14 g	Lemon peel	Spice	Boil	5 min.
8 g	Coriander Seed	Spice	Boil	5 min.
1 each	Whirfloc	Fining	Boil	15 min.

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-Low
Optimum Temp:	64 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Filtered

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Basic Witbier recipe for a "Beer Secret Santa" project. This is a beer I would otherwise never brew and do not drink.

Used ingredients are "on hand" and would have preferred a Noble Hop, though I don't suppose it will matter much (hitting 15IBU with 60min boil). SRM is marginally higher than normal because I don't have enough Pilsner Malt on hand, but this Montana 2-Row is very light.

Efficiency has been inconsistent lately with this new malt, so I may hit this with some Dextrose to adjust - not worried too much about "drying" out the beer too much, OG is already too high for the style.

1 Packet of Mangrove Jack M21
Fermentation ~68F (interior room temperature) for ~6 days

Water Adds
1g Table Salt
4g CalChl
8g Gypsum

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-08-01 16:52 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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