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458 Wedding Whit
Witbier • Partial Mash • 5.5 gal
A improvement on the 458 brewery's first Whit. Great balance between the corriander and orange flavors. The original gravity was lower than calculated by beer tools
June 4, 2007 pm 11:52pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 1.5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1.5 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
- 2 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 3.3 lbs
Premier Wheat Liquid
Premier Wheat Liquid
A true brewer's wheat offering a golden appearance with a mild clove aroma and creamy head.
- 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.
- .75 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .63 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.
- 1 oz
Tettnanger - 4.3 AA% pellets; boiled 50 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Czech Saaz - 3.5 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Czech Saaz - 3.5 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
- .666 oz
Corriander - (omitted from calculations)
Corriander
- 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 in at 132F and rest at 122 for 30 minutes. Rest for 30-40 minutes at 150F. Mash out and lauter. Additives: Corriander and irish moss added with 20 minutes left in the boil. DME, LME, and bitter orange peel added with 15 minutes left in the boil. Honey added with 1 minute left.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.012 | |
| Color: | 8.4 SRM | 2 - 4 | |
| Alcohol: | 6.7% ABV | 4.5% - 5.5% | |
| Bitterness: | 17.2 IBU | 10 - 20 | |
Discussion
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