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Blanche de peur
Witbier • All Grain • 19.99 L
April 12, 2001 pm 12:01pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.99 L)
- 1.81 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.81 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 30.05 g
Saaz - 3.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 15 g
coriander - (omitted from calculations)
coriander
- 1 g
vanilla - (omitted from calculations)
vanilla
- 0.25 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.
Notes
mash 66c 67 c 20 mnts raise to 70c till complete raise to 75 c and sparge 20 grams saaz 1 hour 10 grams saaz15 grams coriander 1 gram vanilla1/4 spoon irish moss 10 mnts 4 days primery, 10 days in close fermenter .It will improve a lot with age Enjoy ..This recepie is for 20 litres you boil 25 litres
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 3.1 SRM | 2 - 4 | |
| Alcohol: | 3.9% ABV | 4.5% - 5.5% | |
| Bitterness: | 15.9 IBU | 10 - 20 | |
Discussion
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