Products
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
Orange Blossom Honey Oat Wit Tail
Witbier • Extract • 5.0 gal
Best beer I've created....
May 16, 2007 am 12:13am
5.0/5.0 3 ratings
Ingredients (Extract, 5.0 gal)
- 4.0 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.
- 1.0 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.
- 0.25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.75 oz
Hallertau - 4.0 AA% pellets; boiled 61 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.75 oz
Styrian Goldings - 4.2 AA% pellets; boiled 16 min
Styrian Goldings
Mild, pleasant.
- 0.75 oz
Hallertau - 4.0 AA% pellets; boiled 2 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.0 oz
orange peel - (omitted from calculations)
orange peel
- .75 oz
crushed coriander - (omitted from calculations)
crushed coriander
-
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.
Notes
Used orange blossom honey in place of clover/alfalfa honey and substituted priming sugar with orange blossom honey. Added orange peel and crushed coriander to primary fermenter only. Very carbonated (use less honey to prime in future), great taste, hints of sweet citrus and coriander provided a subtle but delightful taste and aroma, and mild hops received great praises from all.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 4.5 SRM | 2 - 4 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.5% | |
| Bitterness: | 19.8 IBU | 10 - 20 | |
Discussion
1st Place in WNY Homebrew Competition 2007
2007-06-16 5:19pm
I developed this recipe using BeerTools. Finished 1st place in the BJCP sub-category 16A, witber, and 2nd Place overall in the BJCP catergory 16, Belgian & French Ales, in WNY Homebrew Competition 2007.
Congratulations ...
2007-06-17 9:27am
We like to see one of our own win ... Way to go ...
Priming
2007-10-04 1:50am
Do you have a measurement for how much honey was used to prime?
Priming
2007-10-16 12:56am
8 oz or 1 cup of honey. I dissolved the honey in 2.5 cups of boiling water for 10 minutes, chilled to room temperature, then carefully stirred into beer not to introduce aeration. Patience is key, it takes 3 weeks to be fully carbonated. Let me know how it turns out.
Looking good
2007-11-08 10:07pm
It's been in the bottles for about a week now, and I couldn't resist and just tried one. It's not fully carbonated yet, but it's well on its way. It's very smooth, with noticable coriander notes but not as much orange as I was hoping for. I'll try a bit more next time. I'll rate it once it's finished carbonating for sure, but I suspect it will be a 4 or 5.
I want to make this
2008-05-23 9:27pm
Did you steep the oats?
Steeped oats
2008-05-27 12:37pm
I brought 3-4 cups of water to a boil. Removed from heat. Added oats and occasionally stirred for 10-15 mins. Scooped out oats. The starch was very thick. Using a strainer might give you trouble.
slightly different but mmmm, mmmm good
2008-08-06 1:08pm
Added two tbsp. of crushed cardomom, used zest from one orange instead of orange peel, put all honey in boil (including bottling) and used a quart of gyle to bottle with. I'm telling you this stuff is outstanding after only 9 days in the bottle. Very close to Rare Vos but better in my opinion.
Fantastic!
2009-01-28 12:43am
I brewed this in mid December. Only adjustment was that I used Corn Sugar to bottle and added approx 3-4oz honey along with it. Everyone that tastes it LOVES it!!
RITiger41's Honey Oat Wit (pt.1)
2009-04-12 6:01pm
Still new to home brewing, approx. 15 batches, I decided to go with a wheat in anticipation of spring. There are a couple of “firsts” for me in this recipe which made me eager to try. Ingredients differed slightly out of necessitation not personal preference. First was the use of golden naked oats rather than the flaked oats as originally called for. The naked oats came as a whole kernel, obviously kilned and similar in color and appearance to caramel 40L. Concerned over conversion efficiency I decided to use .5lb. rather than the .25lb. called for. Added .5lb. oats to approx. 1 gal. of water and held at 130-135F for 30 min. Raised to 155F and held at 149-155F for 45 min. Raised to 167F and immediately poured over a fine mesh strainer into 5gal. brew-bucket. Sparged/rinsed with 2 gal. at approx. 170F. Then poured entire contents into boil kettle. Second, used 1oz. each Hallertau and Styrian Goldings because AA% was slightly lower on the batch received, 3.9 and 3.5 respectively. While I could have done some quick math to find out exactly how much to use, I didn’t have a scale handy anyway! Followed boil times listed above and added bitter orange peel, coriander, and yeast nutes @ 15min. No finnings were added in an attempt to preserve the natural wheat style. Pitched 3 pint starters made 18 hour prior using Wyeast 3944. Vigorous fermentation commenced within 2 hours after pitch. This is my first experience with wheat style yeast and I had to get up 5 times during the night to clean out the air lock. What a mess! This top cropping yeast definitely needs its head space; I’ll be using a hose in the primary from now on. More to come...If anyone cares:)
Very good wit
2009-05-11 12:40pm
I brewed this as my second beer ever, and it turned out absolutely great! I've since then made several other beers, but due to popular demand from friends I'm now brewing a second batch :) The flavours are well balanced with a decent hint of orange.
Jan
2009-05-11 4:52pm
I'm getting the same requests, brewing this again tomorrow night while I celebrate my birthday.
instructions?
2010-07-12 3:58am
So becasue the grains are the oats and there is only .25# of oats how long do I boil for and should I start with 3 gallons of water then add the DME to a boil then add hops? PLEASE ADVISE ME!!! When do i add the honey?
instructions?
2010-07-12 3:59am
So becasue the grains are the oats and there is only .25# of oats how long do I boil for and should I start with 3 gallons of water then add the DME to a boil then add hops? PLEASE ADVISE ME!!! When do i add the honey?
Re: Instructions
2010-07-13 5:21pm
Flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Oats need to be mashed with barley malt (and its enzymes) for conversion. I would conduct a mini-mash per the steps of a previous post from other brewer. I've copied it for your convenience: "Added .5lb. oats to approx. 1 gal. of water and held at 130-135F for 30 min. Raised to 155F and held at 149-155F for 45 min. Raised to 167F and immediately poured over a fine mesh strainer into 5gal. brew-bucket. Sparged/rinsed with 2 gal. at approx. 170F. Then poured entire contents into boil kettle." I would mash the oats with about 1 lb. of 2-row pale malt to assist with the enzyme conversion. Add the honey at burn out. Immediately taking the kettle off the burner to preserve the citrus aromas/ favors from the honey.
RE:RE:Instructions
2010-08-27 3:13am
As I have never done a mini-mash, do I add my mini-mash to boiling water and the 1lb 2row? Brewing this weekend and would like to know.
RE:RE:RE:Instructions
2010-08-28 12:22pm
A mini-mash isn't difficult its just added another 1 hour or so to your brewing day. 1.)Place the crushed grains and oats in a mesh bag. 2.) A simplified verison of the above posted mash schedule is to add the grain bag to your brew pot with 2 gallons of water (not boiling but tap/room temperature). 3.)Heat brew pot to mashing temperature (145-150). Let rest for 30-45 mins. 4.) In the mean time. Heat 1-gallon of water to 180 (sparge water). 5.) At end of mashing schedule remove grain bag from brew boil, place in stainer over brew pot and carefully pour sparge water over the grains. Let drip dry. Another option would be to dunk the grain bag in the sparge water. Let drip dry, then add sparge water to brew pot. 6.) Raise heat of brew pot to boiling and continue with typical brewing schedule with DME and hops. 7.) Add honey at burn out/the end of boil. Goodluck.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm