Type: All Grain
Batch Size: 8.00 gal
Boil Size: 11.38 gal
Boil Time: 60 min
End of Boil Vol: 9.38 gal
Final Bottling Vol: 7.00 gal
Fermentation: Belgian, Two Stage
Date: 2025-09-05
Brewer: Alex Deacon
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 77.6 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
13.44 gal 2023 SF Water Profile Water 1 - -
15.00 g Calcium Chloride (Mash) Water Agent 2 - -
15.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
10.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
0.50 Items Campden (Mash) Water Agent 5 - -
2 lbs Rice Hulls (0.0 SRM) Adjunct 6 11.1 % 0.24 gal
8 lbs Admiral Pils (1.9 SRM) Grain 7 44.4 % 0.63 gal
4 lbs White Wheat Malt (Great Western) (3.6 SRM) Grain 8 22.2 % 0.31 gal
3 lbs Wheat, Flaked (1.6 SRM) Grain 9 16.7 % 0.23 gal
1 lbs Rye Malt (Briess) (3.7 SRM) Grain 10 5.6 % 0.08 gal
1.00 oz Hallertau Tradition [6.10 %] - Boil 60.0 min Hop 11 14.3 IBUs -
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 - -
0.75 oz Orange Peel, Bitter (Boil 10.0 mins) Spice 13 - -
0.50 oz Coriander Seed (Boil 10.0 mins) Spice 14 - -
1.0 pkg Belgian Wit II (White Labs #WLP410) [35.49 ml] Yeast 15 - -
1.00 oz Anise, Star (Bottling 30.0 mins) Spice 16 - -
0.80 tsp Cardamom (Bottling 5.0 mins) Spice 17 - -
0.40 g Orange Peel, Sweet (Bottling 5.0 mins) Spice 18 - -
0.16 oz Cinnamon Stick (Bottling 5.0 mins) Spice 19 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 14.3 IBUs
Est Color: 4.0 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Brew Easy Multi Step Witbier Mash
Sparge Water: 0.00 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.50
Measured Mash PH: 5.30
Total Grain Weight: 18 lbs
Grain Temperature: 65.0 F
Tun Temperature: 65.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Dough In/Protein Rest Add 13.44 gal of water at 128.8 F 124.0 F 15 min
Saccharification Rest Heat to 145.0 F over 10 min 145.0 F 30 min
Dextrine Rest Heat to 154.0 F over 10 min 154.0 F 15 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Belgian, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 72.0 F

Notes


PH Tests
* Mash Reading : 5.3

Dough In
* Strike Temp: 128*F
* Start: 10:00 @ 121 *F
* Stop: 10:15 @ 121*F

Mash
* Multi Step
* GPM: 1.25
* Power %: 88%
* Start: 11:00 @ 145*F (30 mins)
11:37 @ 158*F (10 Mins)
* End 11:57 @ 168*F (10 mins)

Mash Out
* Temp: 168*F
* Setting: 172*F
* Rise: Start: 12:05, End: 12:15 @ 168 (10 min rise)
* Mash Out: Start: End:

Sparge
* GPM: 1.25

Post Boil Volumn: 8 G

Gravity
* Pre Boil: 1.058
* Original 1.076
* Final 1.014

Fermentation
* June 28- 6.5 G into Fermenter
* Start Temp is 76.2*F
* Rapid fermentation with 24 hours.
* June 30 - Added 40g of dry hop combo
* July 4 - Added 40g of dry hop combo






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