Summer Wit
Weizen/Weissbier • All Grain • 23 L
An attempt at a nice summer beer.
April 27, 2009 pm 11:21pm
Ingredients (All Grain, 23 L)
- 2.5 kg
German 2-row Pils
German 2-row Pils
- 2.5 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.15 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 8 g
Hallertau - 10.0 AA% pellets; 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.
- 28 g
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 l
Rice Hulls - (omitted from calculations)
Rice Hulls
-
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
Protein rest at 120F for 20 minutes. Sacc. rest at 152F for 60 minutes.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.052 | |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 4.5 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 13.5 IBU | 8 - 15 |
