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Duke Street Wheat
Witbier • All Grain • 45 L
Split batch, half used to make a lambic. Coriander boiled in a couple of litres of wort rather than the whole batch then added to witbier half.
March 24, 2016 am 07:03am
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Ingredients (All Grain, 45 L)
- 5 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.
- 4.5 kg
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 0.5 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 100 g
Strisselspalter - 2.5 AA% whole; boiled 60 min
Strisselspalter
French variety related to Hallertauer.
- 25 g
Corriander crushed - Boiled 15 mins (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.
- 10 g
Chamomile (dried) - steeped (omitted from calculations)
Chamomile (dried)
Chamomile, a member of the daisy family, is native to Europe and western Asia. German chamomile is the most commonly used. The herb has a very mild soothing flavor.
-
Wyeast 3724 Belgian Saison™
Wyeast 3724 Belgian Saison™
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.
Style (BJCP)
Category: 24 - Belgian 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: | 4.2 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 16.5 IBU | 8 - 20 | |
Discussion
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