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Willy's Dimwit
Witbier • Extract • 5 gal
This is a witbier named after my not so smart pet Willy. It is a Celis White clone, where I have jacked up the OG and replaced the cascade aroma hops with Saaz hops.
August 9, 2006 pm 07:38pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.25 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 3.00 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.
- 4.00 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 0.75 oz
Willamette - 4.6 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
- 0.50 oz
Willamette - 4.6 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.25 oz
Czech Saaz - 3.6 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
- 2 tsp
crushed coriander - (omitted from calculations)
crushed coriander
- 1.0 oz
bitter orange peel - (omitted from calculations)
bitter orange peel
-
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
This is a belgian witbier named after my not so bright pet Willy. It is a Celis White clone recipe where I have jacked up the OG and substitued Saaz aroma hops for Cascade. Substitute Flaked wheat for belgian wheat malt. It wasn't an option to select. Only add the LME with 15 minutes left in the boil. This helps reduce darkening of the wort. 1 tsp of coriander and 0.75 oz of orange peel are added with the flavor hops. 1 tsp of coriander and 0.25 oz of orange peel are added with the aroma hops.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.012 | |
| Color: | 10.6 SRM | 2 - 4 | |
| Alcohol: | 5.9% ABV | 4.5% - 5.5% | |
| Bitterness: | 14.6 IBU | 10 - 20 | |
Discussion
May have been an infection
2007-08-09 11:56am
Unfortunately, this brew did not turn out. It had a strong antiseptic taste. I'm not sure if it was the yeast, or an actual infection. It was supposed to be a Celis White clone, and after tasting Celis White I'm not sure it was an infection, as I wasn't impressed with the Celis.
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