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Walker's Wit Beir - 2nd Edition
Witbier • Partial Mash • 5 gal
August 30, 2002 am 11:36am
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
German 2-row Pils
German 2-row Pils
- 3 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.
- 1 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .25 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1.5 oz
Hallertau - 3.8 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 - 3.8 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 - 3.8 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
-
GigaYeast GY028 Belgian Wit
GigaYeast GY028 Belgian Wit
Traditional Belgian Wit yeast from one of the classic producers of the style. Creates a delicious spicy nose and a somewhat tart beer. Attenuates dry and leaves a slightly cloudy beer— very low flocculation.
Notes
Mash grains 45 minutes @ 155 degrees. Add DME and bring to boil for 60 minutes. 1.5 oz. Hallertau - 60 min. .5 oz. Hallertau - 10 min. .5 oz. Tettnanger - 1 min. Add Irish Moss last 15 min. of boil. Corriander and Orange peel last 5 min. of boil Primary for 1 week @ 68 degrees. Secondary for 1 week @ 68 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: | 6.4 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 26.6 IBU | 10 - 20 | |
Discussion
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