Belgian Wit - Beer Recipe - Brewer's Friend

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Belgian Wit

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Sigurd L.
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Friday April 4th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pale Wheat2.5 kg Pale Wheat 39 1.5 44.6%
2.70 kg German - Pilsner2.7 kg Pilsner 38 1.6 48.2%
0.40 kg Rice Hulls0.4 kg Rice Hulls 0 0 7.1%
5.60 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Perle14 g Perle Hops Pellet 6 Boil 90 min 9.55 43.8%
18 g Perle18 g Perle Hops Pellet 6 Boil 15 min 5.69 56.3%
32 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
25 g Bitter Orange Peel Flavor Boil 2 min.
25 g Coriander Seed Spice Boil 2 min.
3.15 g Yeast Nutrient Other Boil 10 min.
0.50 each Whirlfloc tablet Fining Boil 10 min.
4 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 153 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Årøybukt, Troms, Norge (CaCO3 basert på Tromsø)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.4
Mash volume with grains 24.1
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 19.8 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 35.5  
Equipment Profile Used: System Default
"Belgian Wit" Witbier beer recipe by Sigurd L.. All Grain, ABV 4.99%, IBU 15.24, SRM 2.94, Fermentables: (Pale Wheat, Pilsner, Rice Hulls) Hops: (Perle) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Bitter Orange Peel, Coriander Seed, Yeast Nutrient, Whirlfloc tablet, Citric acid)
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  • Public: Yup, Shared
  • Last Updated: 2025-04-04 19:36 UTC