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Walker St Wit

Walker St Wit

Witbier • All Grain • 21 gal

patty

Open Fermenation

May 25, 2010 pm 09:29pm

0.0/5.0 0 ratings

Ingredients (All Grain21 gal)

  • 18 lbs Pilsner Malt; Rahr

    Pilsner Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • 8 lbs White Wheat; Rahr

    White Wheat; Rahr

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • .5 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 3 lbs Wheat Raw

    Wheat Raw

    Contributes glyco-proteins to enhance foam stability.

  • 4 lbs Rice Raw

    Rice Raw

    Lightens flavor without taste. Use in American and Asian lagers.

  • 1 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 4 oz Strisselspalter - 3.2 AA% pellets; boiled 120 min

    Strisselspalter

    French variety related to Hallertauer.

  • Wyeast 3944 Belgian Witbier™

    Wyeast 3944 Belgian Witbier™

    A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.

Notes

138 to 170F steam infusion Mash, ~1.25 Hr

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.054 1.044 - 1.052
Terminal Gravity: 1.011 1.008 - 1.012
Color: 3.7 SRM 2 - 4
Alcohol: 5.7% ABV 4.5% - 5.5%
Bitterness: 15.5 IBU 10 - 20

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