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Golden Week Wit
Witbier • All Grain • 19.50 L
A wit beer fermented with a champagne yeast in addition to the white lab wit yeast.
May 6, 2018 pm 10:41pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 1.91 kg
German 2-row Pils
German 2-row Pils
- 1.95 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.04 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.45 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.24 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.
- 20 g
Liberty - 4.0 AA% pellets; boiled 90 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 10 g
Liberty - 4.0 AA% pellets; boiled 10 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 10 g
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- 11 g
Corriander seeds - Boil for 5 min. (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- 50 g
Orange Peel (dried) - Boil for 1 min. (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 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.
- 0.5 tsp
Wyeast Nutrient - Boil for 10 min. (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
White Labs WLP410 Belgian Wit II Ale
White Labs WLP410 Belgian Wit II Ale
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
Notes
Treat both the mashing water and the sparging water with 1/2 tab of Campden tablet. Also add 1 tsp of gypsum to the mashing water. 2 step mashing with mash-out. Mash in with 12.97 litters at 50C and keep there for 15 min, then raise to 68C in 15 min and hold there for 90 min, then raise to 75.6C and keep there for 10 min. for mash-out. Fly sparge with 18.94 litterts at 75.6C. Crush coriander seeds coasely before adding to the boiling wort. In addition to the white lab wit yeast, 2 pkgs of Redstars's Champagne yeast are used, since the white lab yeast is an old one. Brewed on 5/5/18. OG was 1.054.
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: | 3.4 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 17.9 IBU | 8 - 20 | |
Discussion
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