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Oskar's Not So Belgian Wit
Witbier • Extract • 5 gal
This is an attempt at making a Belgian Witbier, but with a little more color and a lot more kick.
April 1, 2003 am 07:48am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 6.6 lbs
Wheat Liquid; Northwestern
Wheat Liquid; Northwestern
Can be used in making Wheat Beer, Bavarian Weizen, Berliner Weiss, and Dunkel Weizen.
- 1.4 lbs
Wheat Liquid; Alexanders
Wheat Liquid; Alexanders
American-made malt extract which is famous for its very light color. The light color of this malt extract makes it ideal for brewing many American and German style beers. 60% wheat & 40% 2 row barley, great base for wheat beers.
- 1 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- .5 oz
Czech Saaz - 2.2 AA% whole; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Czech Saaz - 2.2 AA% whole; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Ground Coriander - (omitted from calculations)
Ground Coriander
- .5 oz
Sweet Orange Peel - (omitted from calculations)
Sweet Orange Peel
- .5 oz
Bitter Orange Peel - (omitted from calculations)
Bitter 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: | 1.073 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.012 | |
| Color: | 11.5 SRM | 2 - 4 | |
| Alcohol: | 7.7% ABV | 4.5% - 5.5% | |
| Bitterness: | 4.6 IBU | 10 - 20 | |
Discussion
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