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Not Quite White Wheat Ale
Witbier • Extract • 5 gal
This was a perfect wheat beer. For an extract brew I was surprised by the wonderful flavors.
March 20, 2005 pm 01:25pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 4 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 2.4 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .5 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .75 oz
Willamette - 4.9 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Willamette - 4.9 AA% pellets; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .25 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 tsp
Corriander - (omitted from calculations)
Corriander
- 2 oz
Orange Peel - (omitted from calculations)
Orange Peel
-
Wyeast 3463 Forbidden Fruit™
Wyeast 3463 Forbidden Fruit™
From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability.
Notes
Secondary for 10 days. Fully bottle conditioned at 4 days. Primed with 1 1/4 C. DME boiled for 10 minutes in 1 Pint of water.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.012 | |
| Color: | 10.8 SRM | 2 - 4 | |
| Alcohol: | 5.6% ABV | 4.5% - 5.5% | |
| Bitterness: | 16.4 IBU | 10 - 20 | |
Discussion
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