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Wry Wit

Wry Wit

Witbier • All Grain • 5 gal

SkewedAle

Rye and Wheat session ale.

October 19, 2017 at 05:38pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 5 lbs Midwest Wheat Malt

    Midwest Wheat Malt

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

  • 2 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 1 oz Citra™ - 12.0 AA% pellets; boiled 30 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 1 oz Mosaic™ - 12.5 AA% pellets; boiled 0 min

    Mosaic™

    Mosaic™ (HBC 369) is an aroma hop variety developed by Hop Breeding Company, LLC that was released in 2012. It offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that translate very favorably into several styles of beer. Mosaic™ is the daughter of Simcoe® (YCR 14) and a Nugget derived male.—usahops.org

  • Fermentis T-58 Safbrew T-58

    Fermentis T-58 Safbrew T-58

    Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Rye and Wheat in a light, session beer.

Style (BJCP)

Category: 24 - Belgian Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.034 1.044 - 1.052
Terminal Gravity: 1.007 1.008 - 1.012
Color: 3.9 SRM 2 - 4
Alcohol: 3.5% ABV 4.5% - 5.5%
Bitterness: 36.0 IBU 8 - 20

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