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Halfwit
Witbier • All Grain • 20 L
Summer quaffer.
January 1, 2008 pm 11:38pm
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 2 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 1 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.2 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.8 kg
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 15 g
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 15 g
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 2 tbsp
Fresh orange peel - (omitted from calculations)
Fresh orange peel
- 20 g
Coriander - (omitted from calculations)
Coriander
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Rainwater treated with: 1/4 tsp Cal sulphate 1/8 tsp Mag sulphate
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 2.9 SRM | 2 - 4 | |
| Alcohol: | 4.9% ABV | 4.5% - 5.5% | |
| Bitterness: | 16.1 IBU | 10 - 20 | |
Discussion
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