5.5% ABV 17 IBU 3 SRM


OG:1.055 FG:1.013
Amount Name
2.55 kg
Pilsner (2 Row) Bel
2.20 kg
Wheat, White Flour
0.25 kg
Oats, Flaked


IBUs Name Time
12 ibus
60 mins
3 ibus
60 mins
2 ibus
Goldings, East Kent
10 mins
Goldings, East Kent
0 mins


Amount Name Time
3.00 g
Gypsum (Calcium Sulfate)
15.00 g
Orange Peel, Bitter
20 mins
1.00 Items
Immersion Chiller
15 mins
15.00 g
Coriander Seed
10 mins
0.50 Items
Whirlfloc Tablet
5 mins
15.00 g
Orange Peel, Bitter
0 mins
5.00 g
Coriander Seed
0 mins


ID Name
Belgian Witbier
Brettanomyces Lambicus

Brewing Notes

Prepare a 5% (250gm Pilsner malt) sour mash 2 days before brew day, and added to the mash.

Mash Schedule
A 2 1/2 decoction is employed. Water is treated with salts to 50ppm Ca. Sodium Bimet added to stop oxidation. Mix in 2.5 L/kg of grain.
1.  0.75kg of crushed grain is heated to 50C. All the flour mixed in. Raised to 68C and held for 30 mins.
2.  This is added to rest of grain and water. Temperature levels out to around mid 40C. Hold for 30 mins.
3.  Lift 25%. Raise to 70C for 20 mins, then boil for 5 mins. Add back to mash.
4.  Temp will level out at 50C. Hold for 30 mins.
5.  Lift 40% of mash, raise to 70C, hold for 30 mins, and boil for 5 mins.
6.  Temp levels out at 68C, hold for an hour, then sparge.

03/03/09 - 1.042
07/03/09 - 1.032

Brettanomyces Lambicus was added when FG reached. 17/03/09

Bottled two small bottles of regular Wit to see how the liquid yeast went.
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