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Holy Wit- 3rd
Witbier • Partial Mash • 5 gal
The OG did not come out as calculated
April 27, 2014 am 11:45am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 4 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1.7 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 2 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 0.8 oz
Tettnanger - 3.9 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Saaz - 4.2 AA% whole; boiled 45 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 oz
Saaz - 4.2 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Corriander crushed - 45 min into 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.
- 1 oz
Orange Peel - 45 min into boil (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.
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Notes
Add 1 Oz of fresh ginger at the last minute to boil and couple of piches of Persian spice at the flame out. The actual gravity to ferment was 1.059
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.015 | 1.008 - 1.012 | |
| Color: | 7.4 SRM | 2 - 4 | |
| Alcohol: | 7.8% ABV | 4.5% - 5.5% | |
| Bitterness: | 22.0 IBU | 10 - 20 | |
Discussion
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