• Favorite
  • Discuss
  • Subscribe
Connect
Winter Wit

Winter Wit

Witbier • All Grain • 19.50 L

bear2bear

A typical witbier, no tweak. But see the note.

January 3, 2018 at 08:16pm

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 1.990 kg English 2-row Pils

    English 2-row Pils

    Pilsner base malt.

  • 1.875 kg English Wheat Malt

    English Wheat Malt

    Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

  • 0.115 kg English 2-row Munich

    English 2-row Munich

    Used for extra flavour and colour in nitro-keg ales.

  • 0.450 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.190 kg Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 6 g Zeus - 17.5 AA% whole; boiled 90 min

    Zeus

    Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org

  • 6 g Zeus - 17.5 AA% whole; boiled 5 min

    Zeus

    Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org

  • 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.

  • Fermentis WB-06 Safbrew WB-06

    Fermentis WB-06 Safbrew WB-06

    A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers.

Notes

I mistook Munich malt as Wheat and 1kg of Munich was mixed with Pilsner malt. I could not reverse the mix, so I changed the recipe as follows. Munich 115g -> 1000g Wheat 1875g -> 990g Rice Hulls 190g -> 100g Boil time for the aroma hop (Zeus) was also increased to 10 min. The amounts of the mashing water and the sparging water were adjusted as suggested by BeerTools. Brewed on 1/4/18. The OG was 1.056. The original plan was as follows. ------------------------- Add 1/12 tsp of Campden powder to both the mashing water and the sparging water. Add 1tsp of gypsum to the mashing water. Mashing water : 13.05 litters Sparging water: 18.89 litters 2 step temperature mashing with mash-out. Protein rest: 50C 20min Saccharification rest: 67C 60min Mash-out: 75.6C 10min Strike temp. 54.9C

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.047 1.044 - 1.052
Terminal Gravity: 1.009 1.008 - 1.012
Color: 4.0 SRM 2 - 4
Alcohol: 4.9% ABV 4.5% - 5.5%
Bitterness: 18.8 IBU 10 - 20

Discussion

Post a Comment

Subscribe to this discussion.