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What's up Wit Dat?
Witbier • Partial Mash • 5 gal
Partial Mash Belgian Wit...we'll see how it goes
March 24, 2003 am 06:38am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 3 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 2 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1/2 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Hallertau - 4.8 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1/2 oz
Saaz - 3.6 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1/2 oz
Bitter Orange Peel - (omitted from calculations)
Bitter Orange Peel
- 1/2 oz
Crushed Corriander - (omitted from calculations)
Crushed Corriander
- 1/2 oz
Sweet Orange Peel - (omitted from calculations)
Sweet Orange Peel
-
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: | 5.0 SRM | 2 - 4 | |
| Alcohol: | 5.2% ABV | 4.5% - 5.5% | |
| Bitterness: | 21.8 IBU | 10 - 20 | |
Discussion
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