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Sick Wit It
Weizen/Weissbier • Extract • 5 gal
Also use 0.5 oz Orange peel and coriander each in the flavoring step of the boil.
April 28, 2003 am 04:01am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.50 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 3 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.
- 3 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 0.33333 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.5 oz
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.014 | |
| Color: | 7.2 SRM | 2 - 8 | |
| Alcohol: | 5.6% ABV | 4.3% - 5.6% | |
| Bitterness: | 12.3 IBU | 8 - 15 | |
Discussion
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