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Belgian Wit (#6)

174 calories 17.2 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: E. Jubeck
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created Friday November 18th 2016
1.053
1.012
5.47%
9.87
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pale Ale10 lb Pale Ale 38 3.4 41.7%
6 lb Flaked Wheat6 lb Flaked Wheat 34 2 25%
5 lb American - White Wheat5 lb White Wheat 40 2.8 20.8%
2 lb Cane Sugar2 lb Cane Sugar 46 0 8.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.2%
24 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3 Boil 60 min 9.87 66.7%
1 oz Galaxy1 oz Galaxy Hops Pellet 12 Dry Hop 14 days 33.3%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each zest of oranges Flavor Boil 10 min.
1 each zest of lemon Flavor Boil 10 min.
0.50 oz corriander Spice Boil 19 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: bottle       Amount: 5 oz corn surgar      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
3/4 tsp. acid blend
2 tsp calcium chloride
1 campden tab
Mash Chemistry and Brewing Water Calculator
 
Notes

Standard wit - with zest of 2 oranges and 1 lemon and 1/2 oz corriander.

1/2 the batch was fermented normally with 1 oz dry hop galaxy.

1/2 the batch was fermented to make a fruit sour. Batch was left near 100 degrees when cooling. Added Wyeast Lacto mix for 72 hours. After this, white labs brett was added with 5 lbs of fresh cranberries. Left to age in bottle for 4 months. Bottle aging since.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-18 16:01 UTC
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