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witticism
Witbier • Partial Mash • 45 L
July 25, 2001 03:12pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 45 L)
- 3 kg
English 2-row Lager
English 2-row Lager
- 2.9 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 60 g
Hallertau -4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 10 g
Tettnanger -4.5 AA% whole; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast3766Cider
Wyeast3766Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 16 -Belgian and French Ale
Subcategory: A -Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.044 -1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 -1.012 | |
| Color: | 2.9 SRM | 2 -4 | |
| Alcohol: | 4.0% ABV | 4.5% -5.5% | |
| Bitterness: | 15.9 IBU | 10 -20 | |
Discussion
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