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I Love Good Wit 2
Witbier • All Grain • 5.5 gal
by Al Boyce Try #2 at a Witbier
March 5, 2004 pm 05:25pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 4.5 lbs
Moravian Well-Modified Pale
Moravian Well-Modified Pale
Suitable for ales or lagers. It can be used with a single temperature infusion mash schedule.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 4 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 oz
Tettnanger - 4.0 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
Bitter Curacao/Bitter Orange (Peel) - Curacao Orange Peel - 20 min (omitted from calculations)
Bitter Curacao/Bitter Orange (Peel)
Used in Belgian Wit beers. Add to last 5 minutes of boil.
- 2 tsp
Corriander crushed - Crushed Coriander - mash-out (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- 1 tsp
Phosphoric Acid 10% - Phosphoric Acid to sparge (omitted from calculations)
Phosphoric Acid 10%
Used to reduce sparge or mash water pH. Our phosphoric acid is diluted (1 oz of 75% phosphoric and 7 oz spring water) for easy measurement. 10% Solution. One 8 oz bottle will acidify many gallons of sparge water.
-
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
Use Raw Unmalted Red Winter Wheat Mash in at 148 Raise temp to 148 for 60 min. Raise temp to 158 for 15 min. Mash out at 168 for 5 min. Boil 90 min Primary 1 week 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: | 1.011 | 1.008 - 1.012 | |
| Color: | 3.7 SRM | 2 - 4 | |
| Alcohol: | 5.5% ABV | 4.5% - 5.5% | |
| Bitterness: | 18.8 IBU | 10 - 20 | |
Discussion
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