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Keep Your WITs About You
Witbier • Extract • 5 gal
Began as a traditional witbier, but I wanted to kick up the alcohol content and darken it a little. Actually came out as a very golden color.
May 3, 2005 pm 02:08pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 3.3 lbs
Premier Wheat Liquid
Premier Wheat Liquid
A true brewer's wheat offering a golden appearance with a mild clove aroma and creamy head.
- .75 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- .125 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
Hallertau - 4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Tettnanger - 4.5 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Saaz - 5.0 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Bitter Orange Peel - (omitted from calculations)
Bitter Orange Peel
- .5 oz
Crushed Coriander - (omitted from calculations)
Crushed Coriander
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 6.6 SRM | 2 - 4 | |
| Alcohol: | 5.2% ABV | 4.5% - 5.5% | |
| Bitterness: | 20.2 IBU | 10 - 20 | |
Discussion
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