Belgian Specialty Ale – All Grain


General Info

My standard wit with the addition of blackberry puree to the secondary. Will be given as holiday gifts, packaged in corked 750ml bottles.


Added 1.5 grams of gypsum to mash.

Blackberries are evident in the nose and flavor. Finishes a bit tart, which may have been a yeast thing. Does not seem lactic...

Malts and Grains

Amount Malt/Grain %
5.00 pounds American Pilsen Malt 50%
5.00 pounds American White Wheat Malt 50%
10.00 pounds Total Grain Weight 100%


Amount Adjunct
2.50 pounds Fruit - Blackberries, Raw or Frozen


Amount Non-Fermentable Time
1/4 tsp. Irish Moss 10 minutes
0.5 oz. Coriander Seed 10 minutes
1.5 grams Gypsum (Calcium Sulfate) 60 minutes


Amount Hop Time AA
0.25 ounces Magnum 60 min 12.1%
0.25 ounces Total Hop Weight


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


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


  • 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

14 days @ 70° F
14 days @ 65° F

Blackberry Tart

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 90    
OG: 1.058 / 14.3° P    
Mash PH:      
Boil PH:      

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