
Witbier
Witbier • All Grain • 10 gal
January 28, 2002 pm 12:58pm
Ingredients (All Grain, 10 gal)
- 11 lbs
German 2-row Pils
German 2-row Pils
- 7 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 2.5 oz
Hallertauer Hersbrucker - 3.2 AA% whole; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Saaz - 2.9 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Corriander - (omitted from calculations)
Corriander
- 1 oz
Bitter Orange - (omitted from calculations)
Bitter Orange
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 16 - Belgian and French 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: | 3.2 SRM | 2 - 4 | ![]() |
Alcohol: | 4.9% ABV | 4.5% - 5.5% | ![]() |
Bitterness: | 18.8 IBU | 10 - 20 | ![]() |