Witbier – All Grain

Statistics

General Info

Split batch. Fermenting this one with straight-up Belgian Wit yeast.

Malts and Grains

Amount Malt/Grain %
4.00 pounds German Pilsen Malt (2-Row) 40%
2.75 pounds German Wheat Malt Light 27.5%
1.25 pounds German Wheat Malt Dark 12.5%
0.50 pounds Flaked Oats 5%
1.50 pounds American Pale Malt (2-Row) 15%
10.00 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
0.75 oz Bitter Orange Peel 5 minutes
0.50 oz. Coriander Seed 5 minutes
2 tea bags Chamomile 5 minutes

Hops

Amount Hop Time AA
0.50 ounces Sterling 60 min 7.7%
0.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Belgian Witbier Wyeast 3944 125 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

Sardonic Wit

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 7.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.3    
Post-Boil Amt: 5    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: