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La Clairette
Witbier • All Grain • 18.00 L
an other blanche... light and spicy
January 9, 2004 am 08:18am
0.0/5.0 0 ratings
Ingredients (All Grain, 18.00 L)
- 2.37 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1.51 kg
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 33 g
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 13 g
Saaz - 5.0 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 6.5 g
corriandre - (omitted from calculations)
corriandre
- 13 g
ecorce d orange - (omitted from calculations)
ecorce d orange
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.008 | 1.008 - 1.012 | |
| Color: | 3.4 SRM | 2 - 4 | |
| Alcohol: | 4.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 26.7 IBU | 10 - 20 | |
Discussion
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