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Chamomile wit
Witbier • All Grain • 5 gal
Two step mash, 122 degrees F for 35 mins and 153 degrees F for 50 mins. Mash out at 165 degrees F 75% of spices added with grains. Chamomile at 5min with the remaining spices at 0 min
September 11, 2007 pm 09:39pm
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Ingredients (All Grain, 5 gal)
- 4.25 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .75 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Orange Peel - (omitted from calculations)
Orange Peel
- .5 oz
Coriander - (omitted from calculations)
Coriander
- 1 tsp
Chamomile - (omitted from calculations)
Chamomile
-
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.
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: | 4.0 SRM | 2 - 4 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.5% | |
| Bitterness: | 19.5 IBU | 10 - 20 | |
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