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I Love Good Wit
Witbier • All Grain • 5.5 gal
by Al Boyce An attempt at a simple Witbier recipe.
June 27, 2003 am 10:19am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 6 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 4 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.25 oz
Curacao Orange Peel - 20 min - (omitted from calculations)
Curacao Orange Peel - 20 min
- 2 tsp
Crushed Coriander - mash-out - (omitted from calculations)
Crushed Coriander - mash-out
-
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 in at 104 Raise temp to 122 for 20 min. Raise temp to 128 for 20 min. Raise temp to 148 for 30 min. Raise temp to 158 for 10 min. Mash out at 168 for 5 min. Boil 90 min at 150 F. Primary 1 week at 65 F. Secondary 3 wks at 65 F.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 4.2 SRM | 2 - 4 | |
| Alcohol: | 5.5% ABV | 4.5% - 5.5% | |
| Bitterness: | 21.2 IBU | 10 - 20 | |
Discussion
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