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Strawberry Wheat for Dennis
Belgian Specialty Ale • Partial Mash • 5 gal
For a friend
October 11, 2009 pm 05:33pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 4.09 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.07 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2.78 lbs
CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess
CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess
Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat (Powder) is a dry, 1000% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.
- 0.7 oz
Sterling - 7.5 AA% pellets; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 0.50 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 0.50 oz
Czech Saaz - 5.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
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: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 7.4 SRM | 1 - 50 | |
| Alcohol: | 4.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 30.0 IBU | 0 - 100 | |
Discussion
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