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458 Whit
Witbier • Partial Mash • 5 gal
First attempt by the 458 brewery at a Whit/Wheat Beer. A nice Whit/Wheat blend with a touch of corriander and bitter orange peel. We looked through multiple recipe books along with recipes found on this site. Doesn't meet the Whit standards 100%, yet tastes great in the secondary.
February 16, 2007 pm 06:00pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .83 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 4 lbs
Wheat Liquid; Alexanders
Wheat Liquid; Alexanders
American-made malt extract which is famous for its very light color. The light color of this malt extract makes it ideal for brewing many American and German style beers. 60% wheat & 40% 2 row barley, great base for wheat beers.
- 1 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Hallertau - 3.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .333 oz
Coriander Seed - (omitted from calculations)
Coriander Seed
- 1 oz
Bitter Orange - (omitted from calculations)
Bitter Orange
-
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
Corriander added at 20 mins and Orange Peel added with 15 mins left in the boil.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.012 | |
| Color: | 6.3 SRM | 2 - 4 | |
| Alcohol: | 6.1% ABV | 4.5% - 5.5% | |
| Bitterness: | 17.6 IBU | 10 - 20 | |
Discussion
Bottling
2007-02-16 6:06pm
We will be bottling early next week. Will update with current stats along with a general impression. The beer seems to be a lighter color than Beertools predicted.
2 week tasting
2007-03-10 6:45pm
Well its been two weeks since bottled. Definitely still a little young but has the taste we were going for. Should be great once it ages a little more.
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