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Spotted Tongue Witless Wit
Witbier • All Grain • 5.5 gal
Plan to brew on 7/30/2016. Will use new ferm temp control fridge.
July 29, 2016 am 01:10am
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Ingredients (All Grain, 5.5 gal)
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .5 oz
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Corriander crushed - added at end of 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.
- 2 tbsp
Orange zest - added at end of boil (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.
-
White Labs WLP400 Belgian Wit Ale
White Labs WLP400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Notes
SS infusion mash at 150. Fermented at 65.
Style (BJCP)
Category: 24 - Belgian Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 3.8 SRM | 2 - 4 | |
| Alcohol: | 4.8% ABV | 4.5% - 5.5% | |
| Bitterness: | 23.4 IBU | 8 - 20 | |
Discussion
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