Witbier – All Grain GONE


General Info

This is originally brewed as my Belgian Lil 'Witt recipe. It was in Primary for 7 days @ 78deg.

On the eighth day I added the yeast cake from the KIMBO RIS. That was brewed with 4lbs of Hershey's Cocoa. The cake was largely chocolate!

After 7 more days it was racked to secondary

Just bottled it 1.19.2010

Malts and Grains

Amount Malt/Grain %
8.00 pounds Belgian Plisen Malt 80%
2.00 pounds British Maris Otter Pale Malt 20%
10.00 pounds Total Grain Weight 100%


Amount Adjunct
1.00 pounds Flaked Oats
1.00 pounds Dextrose (Corn Sugar)


Amount Non-Fermentable Time
1 tblsp 5.2 Stabilizer 60 minutes
3 oranges Sweet Orange Peel 10 minutes


Amount Hop Time AA
1.00 ounces Saaz 60 min 3.5%
1.00 ounces Saaz 1 min 3.5%
2.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Safbrew Ale Fermentis S-33 12 gr

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

14 days @ 68-78° F
27 days @ 68° F

Clever Beer Name Here

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: 60    
OG: 1.072 / 17.5° P    
Mash PH:      
Boil PH:      

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