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Witbier • All Grain • 15.00 L
A cold beer for next spring
February 21, 2012 am 05:59am
0.0/5.0 0 ratings
Ingredients (All Grain, 15.00 L)
- 1.50 kg
Pilsen Malt; Dingemans
Pilsen Malt; Dingemans
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
- 1.50 kg
Wheat Malt; Durst
Wheat Malt; Durst
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.25 kg
Oat Malt; Thomas Fawcett
Oat Malt; Thomas Fawcett
- 0.25 kg
Rye Ale Malt; Thomas Fawcett
Rye Ale Malt; Thomas Fawcett
German-grown top-quality rye. Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.
- 10 g
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 5 g
East Kent Goldings - 5.0 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 5 g
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- 10 g
Ginger (pickled) - Boil time: 10 minutes (omitted from calculations)
Ginger (pickled)
Pickled ginger has the root sliced paper-thin and pickled in a vinegar solution. This pickle is known in Japan as gari , which often accompanies sushi, and is served to refresh the palate between courses.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 3.5 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 15.6 IBU | 10 - 20 | |
Discussion
Variations
2012-03-12 6:26am
After racking in the second fermenter, I added the peel of bitter orange.
Taste
2012-04-20 9:33am
A slight taste of citrus and ginger ... just alcohol ... a good beer for all seasons ... Prosit!
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