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wit 1.0
Witbier • All Grain • 10.5 gal
this is a nice summer refresher. Ended up adding some coriander & sweet orange peel (dried) to the kegs
July 21, 2006 pm 02:33pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10.5 gal)
- 9 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 7 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 2 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.
- 1.0 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 2 oz
Styrian Goldings - 4.8 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Czech Saaz - 3.9 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Mt. Hood - 4.1 AA% pellets; boiled 1 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
- .5 oz
orange peel - (omitted from calculations)
orange peel
- 1 tsp
coriander - (omitted from calculations)
coriander
-
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.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 3.3 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 24.1 IBU | 10 - 20 | |
Discussion
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