Witbier Kaffir Lime & Lemongrass

When I was brewing hibiscus witbier I had a plan to brew also my standard witbier but I in middle time, I found this interesting for me addition. Because when I use zest from fresh citrus I have problems with foam stability and I was out of dried sweet orange zest, the kaffir lime and lemongrass seems to be for me the perfect solution.   I never use before this spices so I found some hints in homebrew forums and try it.


Batch size: 25L (6.5 gal)
Mash water: 19L filtered water
Sparge water: 15.5L filtered water
Pre-boil gravity: 1.046 (11.4 BLG)
Boil time: 60 min
OG: 1.051 (12.6 BLG)
FG: 1.014 (3.6 BLG)
IBU*=19 EBC*=6.2 SRM=3.1 ABV=4.9%
BH Efficienty*=79% Est Mash Eff*=85.3%
* – EST by Beer Smith2


2.3 kgPilsner Malt – Bestmalz43.4%
1.5 kgFlaked Wheat28.3%
1 kgWheat Malt18.9%
0.4 kgFlaked Oats7.5%
0.1 kgAcid Malt1.9%


60 minTradition25g6%BoilPellet
15 minSpalt Select20g4.75%BoilPellet
10 min Coriander crusched seeds 7gBoilSeeds
10 min Curaçao 10gBoilPeel
10 minLemongrass5gBoilGrass
10 minKaffir Lime1gBoilLeaves
15 min Coriander crusched seeds 8gWhirpool Seeds
15 min Curaçao 10gWhirpoolPeel
15 minLemongrass5gWhirpoolGrass
15 minKaffir Lime2gWhirpoolLeaves


Mangrove Jack’s #M21 – Belgian Wit


63°C (145°F)Mash Step75 min
66°C (151°F)Mash Step15 min
72°C (161°F)Mash Step15 min
76°C (168°F)Mash Out15 min

BREW DAY– 10.09.2019

Fermentation temperature from 18°C (64°F) to 21°C (70°F) at the end.

27.09.2019 Gravity check and racking to secondary fermenter.

03.10.2019 Bottling

I have bottled beer with addition 5g glucose per bottle 0.5L and get 46 bottles. 


I have sent this witbier after two weeks for competition. When I was trying, it was still not enough carbonated and has too high sweetness. I was hope it will fix after another few weeks waiting for competition, but unfortunately not. To be clear, it is nice beer, my family love it, but it is not to style.
 I will publish more information in competition post in the next few days.

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