Blonde Ghost
Witbier • All Grain • 22 L
Hoegaarden can be brewed at home.
February 13, 2007 pm 03:31pm
Ingredients (All Grain, 22 L)
- 2 kg
German 2-row Pils
German 2-row Pils
- 2 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .1 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 30 g
Hallertau - 5.0 AA% pellets; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 5 g
Hallertau - 5.0 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 5 g
Hallertau - 5.0 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 25 g
Grated Fresh Orange Peel (15 mins) - (omitted from calculations)
Grated Fresh Orange Peel (15 mins)
- 15 g
Crushed Corriander Seed (15 mins) - (omitted from calculations)
Crushed Corriander Seed (15 mins)
-
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: | 1.045 | 1.044 - 1.052 | |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 2.7 SRM | 2 - 4 | |
| Alcohol: | 4.7% ABV | 4.5% - 5.5% | |
| Bitterness: | 20.0 IBU | 10 - 20 |
Discussion
Tart
2007-05-14 4:02pm
Could probably have added the corriander to the brew at the end of the boil. Not too bad though.
