Witbier – All Grain

Statistics

Comments

Added 5 grams of gypsum to mash water.

Malts and Grains

Amount Malt/Grain %
10.00 pounds American Pilsen Malt 52.6%
8.00 pounds American White Wheat Malt 42.1%
1.00 pounds Flaked Oats 5.3%
19.00 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1.5 oz Bitter Orange Peel 5 minutes
1.0 oz. Coriander Seed 5 minutes

Hops

Amount Hop Time AA
0.50 ounces Magnum 60 min 12.5%
0.50 ounces Cascade 15 min 5.7%
0.50 ounces Cascade 3 min 5.7%
1.50 ounces Total Hop Weight

Yeasts

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

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out

Notes:

Well suited for many American style where balance is desired.

Mash Steps

# Name Time Temp. Description
1 Infusion 60 min. 152°F

"Sweet spot" infusion - balanced between Beta and Alpha Amalyse reactions.

Water Profile Denver, Colorado

Procedure

  • Single infusion mash at 152°F, or single decoction.
  • Boil 90 minutes, adding hops according to schedule.
  • Add dried zests and coriander at 85 minutes into boil.
  • Cool wort.
  • Pitch yeast.

Fermentation and Aging

Primary:
14 days @ 70° F
Age:
14 days @ 60° F

Pale Sardonic Wit

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 6.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 11.2    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: