Witbier – All Grain GONE



Ingredients also included about 1oz of chamomile flowers.

Mash in with 34.49 q (8.6 gal)

Malts and Grains

Amount Malt/Grain %
10.00 pounds Belgian Plisen Malt 47.6%
10.00 pounds German Wheat Malt Light 47.6%
1.00 pounds Oats (Steel Cut) 4.8%
21.00 pounds Total Grain Weight 100%


Amount Adjunct
2.00 pounds Rice Hulls


Amount Non-Fermentable Time
3 tbsp Yeast Nutrient 15 minutes
1.5 oz Orange Peel, Bitter 5 minutes
1.0 oz Coriander Seed 5 minutes


Amount Hop Time AA
0.50 ounces Summit 60 min 17.0%
1.00 ounces Summit 5 min 17.0%
1.50 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Belgian Witbier Wyeast 3944 3000 ml

Equipment Profile My Equipment [cegolf]

Mash Profile Single Step Temperature Mash, Medium Bodied Beer


Mash with a direct heat source to maintain temperature.

Mash Steps

# Name Time Temp. Description
1 Saccharification 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

2 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO


Started fermentation at 68F and slowly raised 1F per day up to 72F.  Remained there until transferred to secondary (2 glass carboys) where it remained at room temperature (approx 65F).  

Fermentation and Aging

7 days @ 68° F
7 days @ 68° F
30 days @ 65° F


Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 10.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 13.2    
Post-Boil Amount: 12    
Boil Time: 90    
OG: 1.0500000 / 12.4° P    
Mash PH:      
Boil PH:      

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