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Celis White Done Right
Witbier • All Grain • 5 gal
Stpats.com has the orange peel and coriander seed that celis uses. I highly reccomend getting these though a wonderful wit can still be made with other brands. If you order from St Pats the orange peels are in 1/4 pieces that require an effort to cut them down to 1/2 to 1/2 inch pieces but the aroma is worth all the effort.
April 6, 2003 am 11:39am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 3 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1.5 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .6 oz
Willamette - 4.7 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Willamette - 4.7 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .25 oz
Cascade - 5.6 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 lb
Rice Hulls - (omitted from calculations)
Rice Hulls
- 2 tsp
crushed corriander seed - (omitted from calculations)
crushed corriander seed
- 1.25 oz
Belgian bitter orange peel - (omitted from calculations)
Belgian 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.
Notes
Mash all grains and flaked wheat at 149 degrees for 90 minutes. stir in 1lb of rice hulls in at end of mash to aid in sparging. Sparge water at 168 degrees to obtain 61/2 to 7 gallons of pre-boil wort. (celis adjusts their pre boil wort to 5.2 with the use of 88% lactic acid. Depending on your water this can be a few drops to a teaspoon or two) This formula is based on a 90min boil. Add bittering hop after 30mins. Add flavor Hop at 75mins along with 3/4oz belgian bitter orange peel and 1 tsp. of crushed corriander seed. At 80 mins. add aroma hop. At 89mins add 1/2 oz of belgian bitter orange peel and 1 tsp. of crushed corriander seed. Remove from heat and cool wort. Ferment for 7 days or until fermention slows and rack to seceondary for 3 weeks or until beer clears. Prime with 1 1/4 cup of Dry malt extract in two cups of water. Let prime at 70 degrees for approx. 3 weeks
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.007 | 1.008 - 1.012 | |
| Color: | 4.7 SRM | 2 - 4 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.5% | |
| Bitterness: | 18.6 IBU | 10 - 20 | |
Discussion
Which Celis White
2012-05-30 12:46pm
Is this recipe based on the Wit Celis once brewed in Austin, TX prior to its involvement with Miller, or the beer of the the same name that is currently brewed in Michigan?
Post a Comment
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