Walker St Wit
Witbier • All Grain • 21 gal
Open Fermenation
May 25, 2010 pm 09:29pm
Ingredients (All Grain, 21 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 |
