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Spotted Tongue Rye Wit
Witbier • All Grain • 5 gal
50% barley, 25% wheat, 25% rye. A little dark, but hard to avoid using rye.
March 8, 2003 pm 09:12pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 3 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.25 oz
Styrian Goldings - 6.0 AA% pellets; boiled 30 min
Styrian Goldings
Mild, pleasant.
- 0.25 oz
Styrian Goldings - 6.0 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
-
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
Single decoction mash, 122 for 20 minutes, 45 minutes at 152.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 7.6 SRM | 2 - 4 | |
| Alcohol: | 5.4% ABV | 4.5% - 5.5% | |
| Bitterness: | 21.4 IBU | 10 - 20 | |
Discussion
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