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biale

biale

Witbier • All Grain • 18.93 L

elamanamou

witbier

December 31, 2006 pm 08:28pm

0.0/5.0 0 ratings

Ingredients (All Grain18.93 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

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