[41] Belgium Witbier Beer Recipe | BIAB Witbier | Brewer's Friend
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[41] Belgium Witbier

9311 calories 903.3 g 17 L
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23.12 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Russell
Calories: 9311 calories (Per 17L)
Carbs: 903.3 g (Per 17L)
Created: Wednesday December 24th 2025
1.059
1.013
6.0%
9.5
3.7
6.0
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Extra Pale Premium Pilsner Malt2.5 kg Extra Pale Premium Pilsner Malt 38 1.5 59.1%
1.24 kg Crisp Malting - Pale Wheat Malt1.24 kg Pale Wheat Malt 38.7 2 29.3%
0.25 kg Crisp Malting - Flaked Torrified Oats0.25 kg Flaked Torrified Oats 31 2 5.9%
0.12 kg Weyermann - Munich Type I0.12 kg Munich Type I 38 6 2.8%
0.12 kg Flaked Oats0.12 kg Flaked Oats 33 2.2 2.8%
4.23 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Saaz12 g Saaz Hops Pellet 3.5 Boil at 100 °C 60 min 6.37 50%
12 g Saaz12 g Saaz Hops Pellet 3.5 Boil at 100 °C 15 min 3.16 50%
24 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Bitter Orange Peel Flavor Boil 5 min.
9 g Coriander Water Agt Boil 5 min.
4 g ginger Water Agt Boil 5 min.
4 g camomile Water Agt Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Friars Mews, Lewes, Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Both – Camden tablet – 1/4

Both – Lactic Acid – Mash 8.4ml: Sparge 10.4ml

Mash – CCF & CS – 1.4g of each
Mash Chemistry and Brewing Water Calculator
 
Notes

BREWGR NOTES

Rate: 8/10
Malt Miller Kit

ABV: 4.5%
Yeast: WLP400 Belgium Witbier
Attenuation: 74-78%
My attenuation: 76%
Aroma: Herbal, phenolic and tart
Do differently: No. Perfect balance of 4 ingredients.

Recipe: OG: 1048 FG: 1010 ABV: 5%
Achieved: OG: 1043 FG: 10103 ABV: 4.5%

Notes:

  • Kettle clogged with powder after mash.

    Do again: Yes.
Recipe Photos
-41-.jpg
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-01-02 18:32 UTC
NEW Water Requirements:
[41] Belgium Witbier
Equipment Profile Used

System Default

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Water Requirements:
[41] Belgium Witbier
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Recipe Cost £ (GBP)
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.
Gallons
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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