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Holy Wit
Witbier • Partial Mash • 5 gal
This is a great wit ale, except it is darker than usual. I would ad more spice and ginger next time.
December 17, 2011 pm 06:15pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.25 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1.0 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 2 lbs
Wheat Liquid; Northwestern
Wheat Liquid; Northwestern
Can be used in making Wheat Beer, Bavarian Weizen, Berliner Weiss, and Dunkel Weizen.
- 3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.00 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .5 oz
Tettnanger - 3.9 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Saaz - 5.8 AA% pellets; boiled 45 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 5.8 AA% pellets; boiled 0 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .25 oz
Corriander crushed - (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- .40 oz
Orange Peel - (omitted from calculations)
Orange Peel
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
White Labs WLP400 Belgian Wit Ale
White Labs WLP400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Notes
I also added a pinch of Persian rice spice and 0.25 oz of fresh ginger at the flame out. I had 1/2 gallon of the starter and the original gravity was actually 1.048 after pitching yeast starter.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 6.5 SRM | 2 - 4 | |
| Alcohol: | 5.4% ABV | 4.5% - 5.5% | |
| Bitterness: | 19.6 IBU | 10 - 20 | |
Discussion
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