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Belgian Wheat Cheat

Belgian Wheat Cheat

Belgian Specialty Ale • Partial Mash • 6 gal

kappel

This turned out to be a very tasty brew. It is similar to Blue Moon in appearance, but with more spice, fruitiness and freshness. It has the flavor and body of Hoegaarden wit, but I am calling it a specialty ale because I used a small amount of malted wheat in the grain bill instead of a larger portion of unmalted wheat as would be characteristic of a true Belgian witbier. It has a pale straw color (slightly orange) and an abundant white head. Fermented at a controlled 65 degrees F. for four days primary and four days secondry. Made a yeast starter to facilitate rapid fermentation. I think that the bitterness is great...bitter orange peel contributed to bitterness slightly.

December 22, 2003 am 12:02am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 6 gal)

  • 2.00 lbs American 6-row Pale

    American 6-row Pale

    Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.

  • 2.00 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 1.00 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 3.65 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.

  • 0.125 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.25 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 0.25 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • .5 oz Tettnanger - 3.0 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.75 oz Tettnanger - 3.0 AA% pellets; boiled 15 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.75 oz Saaz - 2.8 AA% whole; boiled 5 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.75 oz Corriander - (omitted from calculations)

    Corriander

  • 0.75 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.

Notes

Three Step Mash with 4 oz. barley hulls to aid drainage, 1 tsp. Gypsum, Spring water (Colorado); Added Orange peel, corriander & 2 tsp Irish moss to final 15 and 5 minutes of boil (1/2 & 1/2).

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: E - Belgian Specialty Ale

Range for this Style
Original Gravity: 1.051 1.026 - 1.120
Terminal Gravity: 1.011 0.995 - 1.035
Color: 5.7 SRM 1 - 50
Alcohol: 5.3% ABV 2.5% - 14.5%
Bitterness: 8.3 IBU 0 - 100

Discussion

kappel

Excellent

2004-01-09 11:47pm

Brewed, bottled and ready to drink in three weeks. Bottled in champagne bottles and gave to friends/neigbors for new years eve. have had requests for more. Next time, I will try to add more curacao and corriander at end of boil...or drop some in each bottle.

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