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Belgian Wit with a Kick
Belgian Pale Ale • Extract • 5 gal
This was my first Belgian Wit... it had nice color and flavor, but a bit beyond the Wit parameters. It has gotten many compliments, so I thought I'd share it to whoever is interested. Enjoy!
August 27, 2001 pm 06:21pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/4 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 6 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.
- 1/4 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1/2 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Hallertau - 5.0 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1/2 oz
Styrian Goldings - 6.0 AA% whole; boiled 20 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Curacao Pieces - (omitted from calculations)
Curacao Pieces
- 1 oz
Crushed Coriander - (omitted from calculations)
Crushed Coriander
-
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
Boil DME for 20 minutes only. Boil half of the spices with the bittering hops, the other half in the last 3 minutes of the boil. I left the spices in the primary for 7 days, but strained them before the secondary (14 days). Nice subtle orange aroma about bottled for about 2-3 weeks.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.008 | 1.010 - 1.014 | |
| Color: | 5.8 SRM | 8 - 14 | |
| Alcohol: | 6.5% ABV | 4.8% - 5.5% | |
| Bitterness: | 23.3 IBU | 20 - 30 | |
Discussion
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