Wendtstiss Wild berry Wit - Beer Recipe - Brewer's Friend

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Wendtstiss Wild berry Wit

Created: Thursday February 20th 2025
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148 calories 15.2 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Curt Wendt
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Unmalted Wheat5 lb Unmalted Wheat $ 2.49 / lb
$ 12.45 		34.5 2.5 45.5%
5 lb Dingemans - Belgian Pilsner Malt5 lb Belgian Pilsner Malt $ 4.29 / lb
$ 21.45 		37 1.6 45.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats $ 3.99 / lb
$ 2.00 		33 2.2 4.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt $ 3.99 / lb
$ 2.00 		27 3.4 4.5%
11 lbs / $ 37.89
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hop Union - US Saaz1 oz US Saaz Hops Pellet 3.1 Boil 60 min 10.59 50%
1 oz Hop Union - US Saaz1 oz US Saaz Hops Pellet 3.1 Boil 15 min 5.25 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Seed $ 3.19 / oz
$ 1.60 		Spice Whirlpool 0 min.
2 lb Berries (Blueberry, Raspberry, and/or Blackberry) Flavor Secondary 0 min.
$ 1.60
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
$ 14.99 / each
$ 14.99
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 14.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.44 gal Single step mash Strike 164 °F 150 °F 60 min
4.1 gal Sparge Batch Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.76 g | 23.1 qt) 5.52 22.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.33 29.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.75 27  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.75 g | 27 qt) 6 24  
Total: 8.96 35.8
Equipment Profile Used: System Default
 
Notes

Add coriander seed at end of boil, steep for 5 mins @ 170°-180°.

Crush 1.5-2 lbs of berries (sanitized), add to secondary fermenter after primary fermentation slows. Steep for 5-7 days, tasting daily.

Sanitizing berries:
Process (optional-enhances flavor extraction)

  1. Rinse 1.5-2 lbs under cold water, avoid crushing.
  2. Inspect and discard moldy, overripe, or damaged berries.
  3. Place in sanitized, airtight container or freezer bag.
  4. Freeze at 0°F or below for 24-48 hrs.
  5. Thaw in fridge. (to prevent rapid microbial growth)

    Sanitize
  6. Prepare 1-2 gallons of Star San solution. (ensure solution is below 3.5 pH)
  7. Place thawed or fresh berries in solution container.
  8. Soak for 1-2 mins (no longer than 2 mins) while gently agitating.
  9. Use colander for berries to drip dry, do not rinse.
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  • Last Updated: 2025-03-30 19:13 UTC