Beer Style: 24A Witbier

Insert Witty Name Here – 2025 Scottish National

Insert Witty Name Here – 2025 Scottish National

This Witbier “*insert Witty Name Here*” won the Wheat & Rye Beers table at the 2025 Scottish National Homebrew competition. It went on to place third in the final table BoS (Best of Show). This magnificent achievement, coupled with winning the European Sour and Fruit Beer table. In combination, KSD went on to take the Champion Brewer award. Well done, Kevin Sturridge-Dines!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
24.5 L 60 min 19.37 7.68 1.052 1.011 5.4
Actuals 1.052 1.011 5.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Witbier 24 A 1.044 - 1.052 1.008 - 1.012 8 - 20 2 - 4 0 - 0 4.5 - 5.5 %

Fermentables

Name Amount %
Pale Ale 2.5 kg 47.17
Wheat Malt 2.5 kg 47.17
Flaked Oats 300 g 5.66

Hops

Name Amount Time Use Form Alpha %
Hallertau Hersbrucker 50 g 60 min First Wort Pellet 3.2

Miscs

Name Amount Time Use Type
Coriander Seed 30 g 5 min Boil Spice
Bitter Orange Peel 22.5 g 5 min Boil Flavor
Clementine Peel 50 g 5 min Boil Flavor

Yeast

Name Lab Attenuation Temperature
Belgian Wit M21 (M21) Mangrove Jack 77% 21°C - 21°C

Mash

Step Temperature Time
Strike 72°C 0 min
Mash 66°C 60 min

Fermentation

Step Time Temperature
Primary 14 days 21°C
Aging 0 days 0°C

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Jim’s Witbier

Jim’s Witbier

This recipe won Best of Show at the Norwich Amateur Brewers’ “Brew Like a Monk” homebrew competition in October 2023. It is based on a recipe which I brewed for the ACB v NAB inter-club competition in late 2021, but I had to change the yeast as I couldn’t get the Fermentum Mobile Magical Garden yeast this time.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
23 L 60 min 16.3 3.3 SRM 1.05 1.012 5.08 %
Actuals 1.05 1.012 5.08 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Witbier 24 A 1.044 - 1.052 1.008 - 1.012 8 - 20 2 - 4 0 - 0 0 - 0 %

Fermentables

Name Amount %
Pilsen 2.3 kg 42.73
Wheat Flaked 1.57 kg 29.18
Wheat Malt 739.9 g 13.75
naked Oat malt 520 g 9.66
Light Munich Malt 52 g 0.97
Oat Hulls 200 g 3.72

Hops

Name Amount Time Use Form Alpha %
Saaz 41 g 60 min Boil Pellet 3.2
Saaz 20 g 5 min Boil Whole 4.1

Miscs

Name Amount Time Use Type
CRS/AMS 10 ml 0 min Mash Water Agent
Calcium Chloride (CaCl2) 3 g 0 min Mash Water Agent
CRS/AMS 8.4 ml 0 min Sparge Water Agent
Calcium Chloride (CaCl2) 2.52 g 0 min Sparge Water Agent
Coriander Seed 15 g 5 min Boil Spice
Orange zest 3 items 5 min Boil Other

Yeast

Name Lab Attenuation Temperature
Wit (OYL-030) Omega 74% 16.7°C - 23.9°C

Mash

Step Temperature Time
Temperature 50°C 15 min
Temperature 68°C 30 min
Temperature 76°C 30 min

Fermentation

Step Time Temperature
Primary 3 days 18°C
Secondary 5 days 23°C
Aging 0 days 0°C

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