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Mr wit
Witbier • All Grain • 19 L
wit beer
March 28, 2009 am 09:04am
0.0/5.0 0 ratings
Ingredients (All Grain, 19 L)
- 0.06 kg
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 2.25 kg
English 2-row Lager
English 2-row Lager
- 0.91 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 0.75 kg
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 0.25 kg
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- .03 kg
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 25 g
Tettnanger - 3.5 AA% whole; boiled 75 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 5 g
Tettnanger - 3.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 5 g
Centennial - 11.5 AA% whole; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 15 g
Chamomile+coriander - (omitted from calculations)
Chamomile+coriander
- 4 tsp
zest of oranges - (omitted from calculations)
zest of oranges
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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.
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: | 3.2 SRM | 2 - 4 | |
| Alcohol: | 5.2% ABV | 4.5% - 5.5% | |
| Bitterness: | 18.0 IBU | 10 - 20 | |
Discussion
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