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Preston Blanche #2
Witbier • All Grain • 10 gal
Bruges Blanche? Complex but always drinkable.Please let me know what you think.
December 25, 2002 am 09:59am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 9 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 5 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 5 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 2.50 oz
Saaz - 3.3 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2.50 oz
corriander @ 10min - (omitted from calculations)
corriander @ 10min
- 1.00 tbsp
tangerine zest @ 10min - (omitted from calculations)
tangerine zest @ 10min
-
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.
Notes
-Infuse malt with 6.175gals of 163f water for 1hr mash @ 151f.Protien rest is discouraged by beer style parameters. -Sparge with 8gals 172fwater -Boil 60 mins -It is imortant to ferment this beer at58-62f for bubble gum flavors, clean taste and to lower attenuation. -When bottling use clear candy sugar for priming. Stir some sedimented yeast to assure thick layer in bottle
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 3.5 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 18.3 IBU | 10 - 20 | |
Discussion
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