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Walker's Wit Beir
Witbier • Partial Mash • 5 gal
August 25, 2002 pm 03:36pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.25 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 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.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .25 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1.0 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 4.5 AA% pellets; boiled 10 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- .5 oz
Crushed Coriander - (omitted from calculations)
Crushed Coriander
- .5 oz
Dried Orange Peel - (omitted from calculations)
Dried Orange Peel
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Notes
Mash grains 30 minutes @ 155 degrees. Add DME and boil for 60 minutes. 1 oz. Hallertau - 60 min. .5 oz. Hallertau - 10 min. .5 oz. Tettnanger - 1 min. Add Irish Moss, Coriander and Orange peel last 15 min. of boil. Primary for 1 week @ 70 degrees. Secondary for 1 week @ 70 degrees. 3/4 cup priming sugar when racking to bottling bucket.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 4.0 SRM | 2 - 4 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.5% | |
| Bitterness: | 23.3 IBU | 10 - 20 | |
Discussion
Slight recipie change
2002-08-29 12:50pm
Per the brewmaster, make that 1 tsp. of Irish Moss, not 1/2 oz. Thank you.
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