Belgian WitBier - Beer Recipe - Brewer's Friend

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Belgian WitBier

196 calories 21.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.53 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NorthWest Small Batch Brewing
Hop Utilization: 99%
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Sunday August 21st 2022
1.059
1.017
5.5%
31.9
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Great Western - Superior Pilsen (1.6 °L)4.5 lb Superior Pilsen (1.6 °L) 35 1.6 37.9%
2.50 lb Great Western - White Wheat2.5 lb White Wheat 37 3.5 21.1%
2.50 lb Flaked Wheat2.5 lb Flaked Wheat 34 2 21.1%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 5.3%
1 lb Munich1 lb Munich 37 6 8.4%
0.75 lb Briess - Carapils Malt0.75 lb Carapils Malt 34.5 1.5 6.3%
11.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 60 min 31.87 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz sweet orange peel Flavor Boil 55 min.
0.50 oz Coriander Seed Spice Boil 55 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 gal Strike 155 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.27 g | 33.1 qt) 7.26 29.1  
Mash volume with grains (equipment estimates 9.22 g | 36.9 qt) 8.21 32.9  
Grain absorption losses -1.48 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5.53 22.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.26 29.1
Equipment Profile Used: System Default
 
Notes

Typical Belgian Witbier will be Malted Barley and Wheat as well as Coriander and Orange.

152F Mash for 1 hour
Saaz hops full 60 mins. WitBier's require Nobel hops IBU 10-17

Last 5 mins of boil add --
unground coriander seeds that you grind yourself Typically 0.5 ounces to 1 ounce is the right amount for a 5 gallon batch
Also add Bitter orange peel. can be purchased from a homebrew shop or zest from fresh oranges can be good too. For dried add 0.5 ounces per 5 gallons and for fresh zest 0.25 to 0.5 ounces.

Ferment with T-58 dry yeast per package directions and usually Witbier is bottle conditioned.

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  • Last Updated: 2022-09-14 13:42 UTC