biale
Witbier • All Grain • 18.93 L
witbier
December 31, 2006 pm 08:28pm
Ingredients (All Grain, 18.93 L)
- 1.0 kg
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2.10 kg
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.05 kg
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 0.30 kg
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.
- 0.30 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.3 kg
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 8 g
Marynka; Chmiel Polski s.a. - 10.5 AA% pellets; boiled 60 min
Marynka; Chmiel Polski s.a.
- 14 g
Lublin - 4.5 AA% pellets; boiled 15 min
Lublin
Mild. 'Noble'.
- 14 g
Lublin - 4.5 AA% pellets; boiled 1 min
Lublin
Mild. 'Noble'.
-
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: | 1.045 | 1.044 - 1.052 | |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 4.0 SRM | 2 - 4 | |
| Alcohol: | 4.7% ABV | 4.5% - 5.5% | |
| Bitterness: | 18.5 IBU | 10 - 20 |
