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Witbier

Witbier

Witbier • All Grain • 10 gal

January 28, 2002 pm 12:58pm

0.0/5.0 0 ratings

Ingredients (All Grain10 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

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