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Belgian Bee Wit
Witbier • Partial Mash • 8 gal
April 17, 2002 am 10:00am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 8 gal)
- 1 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 6 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 45 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Saaz - 5.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
East Kent Goldings - 5.0 AA% whole; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Coriander - (omitted from calculations)
Coriander
- 1 oz
Sweet Orange Peel - (omitted from calculations)
Sweet Orange Peel
- 1 oz
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1024 Belgian Ale
Wyeast 1024 Belgian Ale
Banana-estery. Clove-like phenolics. Intended for abbey beers.
Notes
Add the honey in the final 10-15 minutes of the boil.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 6.9 SRM | 2 - 4 | |
| Alcohol: | 5.3% ABV | 4.5% - 5.5% | |
| Bitterness: | 21.5 IBU | 10 - 20 | |
Discussion
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