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Key lime wit
Witbier • All Grain • 5 gal
Lime wit
August 10, 2011 pm 12:09pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 3.5 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.5 lbs
Aromatic Malt (Amber 50); Dingemans
Aromatic Malt (Amber 50); Dingemans
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2 lbs
Wheat Flakes; Gilbertson & Page
Wheat Flakes; Gilbertson & Page
Mash Ready Wheat Flakes will greatly increase head retention and body when used in an amount as low as 8% of your total grist. Can be used in amounts of up to 40% of grist total.
- 0.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 0.50 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2 oz
Lime zest - 15min (omitted from calculations)
Lime zest
Has a slight sweet odor and a subtle mild tart sweetness. One medium lime has about 1 tablespoons of grated peel.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.012 | |
| Color: | 4.8 SRM | 2 - 4 | |
| Alcohol: | 5.5% ABV | 4.5% - 5.5% | |
| Bitterness: | 16.2 IBU | 10 - 20 | |
Discussion
How was it?
2012-02-16 12:04am
I want to try your recipe and I would like to know how did this recipe came out and what fermentation periods and temperatures it was exposed to. thank you.
surprisingly good
2012-02-16 11:01am
I fermented this 68-72 degrees for two weeks. Then I added the juice and zest of 6 regular old limes. Kegged it and put psi at 12-15 for just over a week. Turned out surprisingly good and my brew pals liked it as much as my wife. Nice for around the pool and all things summer.
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