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La Clairette2
Witbier • All Grain • 18.93 L
Nice public demo batch, with local wheat raw and wild hops for first boiled hops. nice light colour, beware to not boil too high to avoid colorization issues
February 15, 2004 am 04:15am
0.0/5.0 0 ratings
Ingredients (All Grain, 18.93 L)
- 2 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 kg
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 30 g
Fuggle - 4.8 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 10 g
Saaz - 5.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 50 g
bitter orange - (omitted from calculations)
bitter orange
- 30 gal
coriander - (omitted from calculations)
coriander
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching 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 27C ± 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: | 1.045 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 3.4 SRM | 2 - 4 | |
| Alcohol: | 4.7% ABV | 4.5% - 5.5% | |
| Bitterness: | 24.9 IBU | 10 - 20 | |
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