Witbier Beer Recipe | All Grain Witbier by Cinematic Brewing | Brewer's Friend
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Witbier

158 calories 16.4 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BS
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday January 13th 2019
1.048
1.012
4.8%
13.8
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Belgian - Unmalted Wheat2.5 lb Unmalted Wheat 36 2 26%
6.50 lb United Kingdom - Pilsen6.5 lb Pilsen 36 1.8 67.5%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 6.5%
9.62 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Cascade0.3 oz Cascade Hops Pellet 6.3 Boil 60 min 8.07 37.5%
0.20 oz Saaz0.2 oz Saaz Hops Pellet 3.5 Boil 35 min 2.48 25%
0.30 oz Willamette0.3 oz Willamette Hops Pellet 4.2 Boil 20 min 3.26 37.5%
0.80 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 122 °F 120 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz coriander Spice Boil 5 min.
0.50 oz orange peel Spice Boil 5 min.
1 each Whirlfloc Fining Boil 10 min.
10 oz yeast nutrient Fining Boil 10 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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

Mash-in at around 122°F for 45 minutes, increase temperature to around 150°F for 30 minutes, increase it again to around 156°F for 30 minutes, and then raise your mash to 168°F for mash out for 15 minutes.

Slowly raise fermentation temp. to 72 over last 3 days of fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2019-01-13 21:01 UTC
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