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Spotted Tongue Witless Wit

Spotted Tongue Witless Wit

Witbier • All Grain • 5.5 gal

Homebrewer Stan

Plan to brew on 7/30/2016. Will use new ferm temp control fridge.

July 29, 2016  01:10am

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 5 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 5 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 1 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • .5 oz Centennial -10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1oz Corriander crushed -added at end of boil (omitted from calculations)

    Corriander crushed

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • 2tbsp Orange zest -added at end of boil (omitted from calculations)

    Orange zest

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • White LabsWLP400Belgian Wit Ale

    White LabsWLP400Belgian Wit Ale

    Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

Notes

SS infusion mash at 150. Fermented at 65.

Style (BJCP)

Category: 24 -Belgian Ale

Subcategory: A -Witbier

Range for this Style
Original Gravity: 1.046 1.044 -1.052
Terminal Gravity: 1.009 1.008 -1.012
Color: 3.8 SRM 2 -4
Alcohol: 4.8% ABV 4.5% -5.5%
Bitterness: 23.4 IBU 8 -20

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