
Belgain Wittier
Witbier • Extract • 5.5 gal
Experimental Witbier
January 26, 2003 pm 12:51pm
Ingredients (Extract, 5.5 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 | ![]() |