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WitWhiteWheat Beer V2

208 calories 20.2 g 12 oz
Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created Saturday February 23rd 2019
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pilsner5.5 lb Pilsner 37 1.8 45.8%
3.50 lb German - Pale Wheat3.5 lb Pale Wheat 39 1.5 29.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 8.3%
12 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4 Boil 60 min 10.04 27.3%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 5.4 Boil 60 min 13.55 27.3%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 5.4 Boil 0 min 9.1%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 5.4 Whirlpool at 180 °F 30 min 7.35 36.4%
2.75 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz coriander seed Spice Boil 10 min.
0.50 oz bitter orange peel Water Agt Boil 10 min.
0.50 oz sweet orange peel Spice Boil 10 min.
1 oz chamomile Spice Boil 10 min.
4 g black peppercorns Spice Boil 10 min.
White Labs - Belgian Wit Ale Yeast WLP400
1 Each
Attenuation (avg):
Optimum Temp:
67 - 74 °F
Fermentation Temp:
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: dextrose       Amount: 5.5 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
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

(calc'ed using brewers friend yeast pitch rate and starter calculator)
Make about 1week before hand.
2 liter starter;
STEP 1: use 205 grams (7.2oz) DME (light)
boil 2+L of water
add DME and stir to dissolve
boil 15 min
cool to 70F
sanitize yeast starter vessel and lid, funnel, scissors, yeast pack etc
pour wort into starter vessel
cover tightly and shake vigorously
add yeast

loosen top so it's not air tight
shake intermittently and leave on table for 24-36 hours
cold crash
decant before pitching into beer

Mash at lower end of temp range to give a lighter body - target mash temp is 150F. Strike temp is 163F. mash water volume is 4 gal

dunk sparge with 2.0 gallons water heated to 190F.

top boil off to 6.5 gal.

Corriander seed and black pepper should be roughly crushed

place corriander seed, bitter orange peel, sweet orange peel, chamomile tea bags, and black peppercorns in a hop bag and add to last 10 minutes of boil.

Cool to 180F and whirlpool lemon drop hops for 30 min.

Cool to 125F or slightly lower and add honey and stir to dissolve

First Brew:
preboil gravity= 1.052
OG reading was 1.070, but the sample look a little thick with sediment. I adjusted the efficiency to 77% to give an OG of 1.65, which might be a little low.

Bottled on 4/4/19 FG is 1.015; ABV is 6.7%
Carbed 4.4 gallons of beer with 5.5 oz of corn sugar dissolved in 16oz of water

Generally a very good beer. The corriander was a bit overpowering, not sure if I just got a strong batch - if that's even possible. I'll try and drop the corriander by 30-50% next time.


7/18/2020 Brewed again

8/8/2020 Bottled; 64 oz into Ukeg; total volume bottled 3.9 gal;
Bottled with 4.875oz corn sugar dissolved in 16oz water
FG 1.01

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-09 04:15 UTC
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