Products
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
$3 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
Afternoon Wit
Witbier • All Grain • 19.50 L
I sometimes want to drink a light beer in the sunny afternoon of a spring day. BUT NO LAGER. Belgian Wit seems to be the best style for my purpose. This one is at the lightest limit of the style. The use of coriander and dryed orange peel is also restrained. This beer is going to be combined with my another homebrew "Evening Weizen" to make up my day with wheat beers.
March 22, 2016 pm 07:26pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 1.75 kg
German 2-row Pils
German 2-row Pils
- 1.80 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.12 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.454 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 15 g
Liberty - 4.9 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 12 g
Liberty - 4.9 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 12 g
Corriander seeds - Coasely crushed. Boil for 5 min., then steep for 15 min. after the boil. (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- 28 g
Orange Peel (dried) - Sweet ones. Boil for 5 min, then steep for 15 min. after the 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.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
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
Treat each the mashing water and the sparging water with 1/12 tsp of campden powder. Add 1 tsp of gypsum to the mashing water. 1 step temperature mashing at 65C for 90 min. with mash-out at 75.6C for 10 min. Brewed on 3/22/16. The OG was 1.052.
Style (BJCP)
Category: 24 - Belgian Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 3.4 SRM | 2 - 4 | |
| Alcohol: | 4.7% ABV | 4.5% - 5.5% | |
| Bitterness: | 15.9 IBU | 8 - 20 | |
Discussion
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm