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Balmy Witts
Witbier • All Grain • 5 gal
I am going to add .5 ounces of lemon balm to the end of the boil to give it a lemon aroma. And I zested 3 Valencia Oranges and 1/4 cup of whole coriander.
July 20, 2009 am 09:29am
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 2.5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 5.0 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.25 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .25 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 0.25 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.5 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Tettnanger - 4.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.50 oz
Saaz - 5.0 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Lemon Balm - (omitted from calculations)
Lemon Balm
-
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.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 3.9 SRM | 2 - 4 | |
| Alcohol: | 5.3% ABV | 4.5% - 5.5% | |
| Bitterness: | 15.2 IBU | 10 - 20 | |
Discussion
This came out great!!
2009-10-19 7:44pm
I would add a 1 oz of lemon balm next time and latter in the boil.
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