Witbier – All Grain GONE


General Info

Slightly different recipe from the one a few months ago.  Decided to up the quantity to 10 gallons and substitute half the flaked wheat with malted wheat.  Didn't have the all the grains I needed, so bumped up the quantities of a few to keep in the same OG range.  

Also using some of the yeast slurry I saved from the previous batch of this beer.  About half a Mason jar's worth of Wyeast Belgian Witbier 3944.

Malts and Grains

Amount Malt/Grain %
10.50 pounds Belgian Plisen Malt 45.7%
4.50 pounds Flaked Wheat 19.6%
6.00 pounds American White Wheat Malt 26.1%
1.00 pounds German Light Munich Malt 4.3%
1.00 pounds Flaked Oats 4.3%
23.00 pounds Total Grain Weight 100%


Amount Adjunct
1.00 pounds Rice Hulls


Amount Non-Fermentable Time
.5 oz Chamomile Flowers 5 minutes
1.25 oz Coriander Seed 5 minutes
zest from 3 oranges, 1 gr Sweet Orange Peel 5 minutes
10 tsp Yeast Nutrient 15 minutes


Amount Hop Time AA
3.50 ounces Hallertauer Mittlefruh 60 min 3.8%
3.50 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Belgian Witbier Wyeast 3944 1000 ml

Equipment Profile My Equipment [cegolf]

Mash Profile Double Infusion Mash, Light Bodied Beer


For beers requiring a protein rest utilizing undermodified grains or adjuncts

Mash Steps

# Name Time Temp. Description
1 Protein Rest 30 min. 122°F

Add 40% of mash water at 132° F / 55° C

2 Saccrification 30 min. 150°F

Add 35% of mash water at 188° F / 87° C

3 Mash Out 10 min. 168°F

Add 25% of mash water at 210° F / 99° C

Water Profile Parker, CO

Special Procedures

Fermentation will start in the 68F range and I'll try to slowly raise it to 72F by the 3rd day.  The fermentation fridge is occupied, so I'll have to use the basement which is about 68F this time of year and a heat pad hooked to a digital thermometer.  

Another twist with this fermentation, is the 13 gallon blue extract container I'm using as a fermenter.  I'm not sure how I'll get a thermowel in it, so I may have to rely on the less accurate "tape the sensor to the side" method.  Seemed to work OK with the cream ale.  

Fermentation and Aging

14 days @ 68° F
14 days @ 68° F
0 days @ ° F
14 days @ 52° F

Wittle Bit Witbier

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 7.6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 9.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 12.1    
Post-Boil Amount: 11    
Boil Time: 120    
OG: 1.060 / 14.7° P    
Mash PH:      
Boil PH:      

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.