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Belgian White
Belgian Specialty Ale • All Grain • 6 gal
yum yum spicy, wheaty, very unique, phenolitic character one of a kind in the whole world of beer, nothing compares to a good White
February 18, 2004 pm 03:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 6.0 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.
- 7.0 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 1.0 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1.5 oz
Saaz - 3.8 AA% pellets; boiled 65 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 3.8 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.5 oz
corriander - (omitted from calculations)
corriander
- 3.0 oz
1/2 dried bitter orange peel, 1/2 sweet - (omitted from calculations)
1/2 dried bitter orange peel, 1/2 sweet
-
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
Boiling in two pots, one with hops and spices (smaller), the other with extract only (larger). 1.5 oz saaz = 60 min 0.5 oz dried sweet orange, 0.5 oz dried bitter orange, 0.5 oz crushed corriander = 20 minutes 1.0 oz bitter, 1.0 oz sweet, 0.5 oz corriander, 0.5 oz saaz = 10 min 0.5 oz corriander = 5 min try cutting spices to 2/3 or 1/2 if your afraid of getting walloped by it (its really not that spicy after conditioning for a month or two) also, 50% mash efficiency is probably reasonable for most kitchen brewers using about 50% raw wheat, mill the wheat so that all grains are broken, use the lightest wheat you can find 45 minute protein rest at 123F 60 min starch conversion at 150F sparge at 170F 75 min boil for 2 gallons for hops and spices 60 min boil for extract and corn sugar add water to make 6 gallons and aerate well must use Beligian Wit or White yeast (preferably from White Labs or Wyeast) 1.25 cups corn sugar for bottling chill well and rouse yeast sediment before opening and enjoy i LOVE this beer!
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 4.5 SRM | 1 - 50 | |
| Alcohol: | 5.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 17.5 IBU | 0 - 100 | |
Discussion
please, let me know...
2004-02-18 4:06pm
if anyone uses my recipe (or a variation thereof), please let me know how it came out for you, and what you think. i am very smitten by this style of beer, usually i get tired of a style an move onto something else, but i have always loved a good White and am always searching for new ideas for perfecting the style G Mazz
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