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Gravity's Wit
Witbier • All Grain • 6.5 gal
October 11, 2002 am 11:41am
0.0/5.0 0 ratings
Ingredients (All Grain, 6.5 gal)
- 4.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 4 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2 oz
coriander - (omitted from calculations)
coriander
- 1 oz
bitter orange - (omitted from calculations)
bitter orange
- 4 oz
flour - (omitted from calculations)
flour
-
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.
Notes
The flaked wheat is hard red winter variety. Use 0.5 lbs rice hulls in mash to aid in runoff. 1/4 oz coriander and 1/8 oz orange peel goes into kettle last 5 minutes, the rest goes into mash tun. An additional 1 oz saaz pellets (not included in ingredients above)also goes into mash tun, to replace the late kettle aroma addition. 20 minute protein rest at 122 in 10.5 QUARTS of water. add (up to) 2.5 QUARTS (1 quart at a time, stirred in well and temp checked) 200F water to bring up to conversion temp @152F. Hold for 90 minutes. Sparge as usual. The "handful" (1/2 cup) of wheat flour goes into the kettle last 20 minutes.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.008 | 1.008 - 1.012 | |
| Color: | 3.0 SRM | 2 - 4 | |
| Alcohol: | 4.5% ABV | 4.5% - 5.5% | |
| Bitterness: | 20.1 IBU | 10 - 20 | |
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