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Matts summer wheat

Matts summer wheat

Witbier • All Grain • 5.5 gal


Wit ginger, orange, and grains of paradise

April 25, 2013 at 12:44pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 5 lbs German 2-row Pils

    German 2-row Pils

  • 5 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 0.25 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 0.5 oz Goldings - 5.0 AA% pellets; boiled 60 min


    Mild. Slightly flowery.

  • 0.5 oz Goldings - 5.0 AA% pellets; boiled 10 min


    Mild. Slightly flowery.

  • 2 oz Orange zest - Zest and juice of two oranges (omitted from calculations)

    Orange zest

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • 2 oz Ginger (fresh) - (omitted from calculations)

    Ginger (fresh)

    Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.049 1.044 - 1.052
Terminal Gravity: 1.010 1.008 - 1.012
Color: 3.3 SRM 2 - 4
Alcohol: 5.1% ABV 4.5% - 5.5%
Bitterness: 13.5 IBU 10 - 20



grains of paradise

2014-05-01 7:43pm

Hello, 2 grams of grains of paradise? Thanks!

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