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Whitestone Wit
Witbier • Extract • 5 gal
February 23, 2001 am 11:46am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/2 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 3.3 lbs
Wheat; John Bull
Wheat; John Bull
Golden & highly flavorsome. Lager malt extract & wheat syrup.
- 3/4 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1/4 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 1/8 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1/4 oz
Tettnanger - 4.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 4.3 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 18.6 IBU | 10 - 20 | |
Discussion
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