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Beertools wit
Witbier • All Grain • 5 gal
Developed right here on the forum. Mashing the first set of orange peel and seed is the key to this outstanding beer!
December 3, 2002 pm 01:49pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4.50 lbs
German 2-row Pils
German 2-row Pils
- 3.75 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .75 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 0.50 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Fuggle - 4.8 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.50 oz
Fuggle - 4.8 AA% whole; boiled 10 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .75 oz
bitter orange peel mash - (omitted from calculations)
bitter orange peel mash
- .75 oz
Corriander mash - (omitted from calculations)
Corriander mash
- .25 oz
each boil 1 min - (omitted from calculations)
each boil 1 min
-
White Labs WLP400 Belgian Wit Ale
White Labs WLP400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 3.5 SRM | 2 - 4 | |
| Alcohol: | 5.2% ABV | 4.5% - 5.5% | |
| Bitterness: | 23.0 IBU | 10 - 20 | |
Discussion
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