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Belgain Wittier

Belgain Wittier

Witbier • Extract • 5.5 gal

gator

Experimental Witbier

January 26, 2003 pm 12:51pm

0.0/5.0 0 ratings

Ingredients (Extract5.5 gal)

  • 0.50 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 0.50 lbs Pacific Northwest Wheat

    Pacific Northwest Wheat

  • 6.0 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.

  • 1.5 oz Czech Saaz - 5.0 AA% pellets; boiled 60 min

    Czech Saaz

    Very mild. 'Noble'.

  • 1.00 oz Sweet and Bitter orange peel - (omitted from calculations)

    Sweet and Bitter orange peel

  • 0.50 oz Corriander - (omitted from calculations)

    Corriander

  • 1.00 tsp Irish moss - (omitted from calculations)

    Irish moss

  • 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

Really Long Fermentations

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.053 1.044 - 1.052
Terminal Gravity: 1.011 1.008 - 1.012
Color: 9.4 SRM 2 - 4
Alcohol: 5.6% ABV 4.5% - 5.5%
Bitterness: 34.3 IBU 10 - 20

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