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Rye Not?
Witbier • All Grain • 45 L
Used 1kg flaked Barley, 1kg flaked Rye.
June 4, 2015 am 04:44am
5.0/5.0 1 rating
Ingredients (All Grain, 45 L)
- 6 kg
Pale Ale Malt; Bairds Malt
Pale Ale Malt; Bairds Malt
Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
- 2 kg
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 2 kg
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 0.5 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 100 g
Willamette - 5.0 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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
Use Yeast Bay Wallonian Saison yeast
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: | 4.8 SRM | 2 - 4 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.5% | |
| Bitterness: | 32.8 IBU | 10 - 20 | |
Discussion
Very tasty brew
2015-09-02 10:57am
I brewed this and split half with Wallonian saiaon yeast and half with Belle Saison yeast. The Wallonian is still maturing but the belle version is great! Classic belgian saison flavours, nice and carbonated and thouroughly refreshing. F.G og 1.006
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