Witbier – All Grain


General Info

Based upon an idea from Northern Brewer - with modifications, of course.


Used demera sugar. Added chamomile by steeping three tea bags in 1 quart of boiling wort for 15 minutes. Added at racking.

Extended boil to 100 minutes, thinking we had too much. Wound up with just over 8 gallons - gotta check to see if my sight glass is off on the boil kettle. This did, however, bring the OG to 1.084. Cooled to 70 degrees and pitched yeast from a 2000 ml starter, split among the two carboys (January 10, 2009).

Malts and Grains

Amount Malt/Grain %
15.00 pounds Belgian Plisen Malt 46.9%
15.00 pounds German Wheat Malt Light 46.9%
2.00 pounds Flaked Oats 6.3%
32.00 pounds Total Grain Weight 100%


Amount Adjunct
2.00 pounds Sucrose (Table Sugar)


Amount Non-Fermentable Time
4.0 oz. Corriander 20 minutes
2.5 oz. Orange Zest 20 minutes
2.5 oz Grapefruit Zest 20 minutes
0.10 oz Pure Chamomile 15 minutes


Amount Hop Time AA
3.40 ounces Saaz 60 min 5.8%
3.40 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Belgian Wit Ale White Labs WLP400 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado


  • Single infusion mash at 152°F.
  • Sparge at 168°F.
  • Boil 90 minutes, adding hops, and spices, according to schedule.
  • Add sugar at 15 minutes until the end.
  • Cool wort to 70°F.
  • Pitch yeast.

Fermentation and Aging

7 days @ 68° F
7 days @ 68° F
35 days @ 55° F

Double Wit

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 10.6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.1    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 100    
OG: 1.084 / 20.2° P    
Mash PH:      
Boil PH:      

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