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Nit Wit Bier
Witbier • All Grain • 5 gal
This is what I have come up with after reading a couple Witbier articles and examining several recipes. I would not recommend lactic acid if you are trying to get close to Hoegaarden
April 28, 2006 am 08:18am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4.0 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 3.0 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 1.0 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 1.0 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1.0 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- .8 oz
Saaz - 5.0 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .25 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
Coriander - (omitted from calculations)
Coriander
- .5 oz
bitter orange peel - (omitted from calculations)
bitter orange peel
-
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: | 1.051 | 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: | 18.2 IBU | 10 - 20 | |
Discussion
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