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What a Dim Wit
Witbier • All Grain • 5.6 gal
Single Infusion mash at 148F....I use a cooler as a mash tun and therefore cannot heat the mash once it starts. So, the step mash schedule that is ideal for a wit, combined with the use of unmalted wheat, is not possible. I compromised with flaked wheat and flaked oats to enhance the haziness.
May 14, 2012 pm 07:16pm
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Ingredients (All Grain, 5.6 gal)
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 2.5 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 oz
East Kent Goldings - 5.8 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
Corriander crushed - Added 5 min until end of boil (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.
- .5 oz
Orange Peel (dried) - Added 5 min until end of boil (omitted from calculations)
Orange Peel (dried)
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.
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: | 3.4 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 13.3 IBU | 10 - 20 | |
Discussion
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