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Screw Monday
Witbier • Partial Mash • 5 gal
Changes for my Blue Moon clone.
February 27, 2007 pm 11:48pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 3.5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 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.
- 0.5 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 0.375 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.5 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.75 oz
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.75 oz
Saaz - 5.0 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.75 tsp
cracked coriander - (omitted from calculations)
cracked coriander
- 1 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
Mash grains ~45 mins at 150-155ºF. Hold out 2 lbs light extract and the wheat extract until 10-15 mins remaining. (to prevent darkening) Add half the spices at 15 mins, half at 5 mins. Ferment at ~66-68ºF ambient.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.012 | |
| Color: | 6.3 SRM | 2 - 4 | |
| Alcohol: | 5.6% ABV | 4.5% - 5.5% | |
| Bitterness: | 15.6 IBU | 10 - 20 | |
Discussion
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