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Galt's Wit
Witbier • All Grain • 5 gal
Just trying to make something special.
February 25, 2005 pm 05:50pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4 1/2 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1/2 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 4 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1/2 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1/2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 3/4 oz
Saaz - 5.0 AA% whole; boiled 50 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1/8 oz
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.
- 1/8 oz
Saaz - 5.0 AA% whole; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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
-Step infusion mash. -Boil 90 min. -Using orange blossum honey. -1/2 oz Bitter Orange in boil 15 min. -3/4 oz Crushed Coriander Seed in boil 10 min. -1/2 oz Sweet Orange in boil 5 min. -(??) Kaffir Lime leaves in steep 5 min. -add 3/4 lb rice hulls to aid runoff.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 3.7 SRM | 2 - 4 | |
| Alcohol: | 5.3% ABV | 4.5% - 5.5% | |
| Bitterness: | 15.7 IBU | 10 - 20 | |
Discussion
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