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Holy Wit- 2nd

Holy Wit- 2nd

Witbier : Partial Mash : 5 gal

ST Hops

Came out nice

March 7, 2014 at 01:39pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 1 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1.25 lbs English 2-row Pils

    English 2-row Pils

    Pilsner base malt.

  • 2 lbs Liquid Wheat Extract

    Liquid Wheat Extract

    Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.

  • 3 lbs CBW® Pilsen Light Liquid (Malt Extract); Briess

    CBW® Pilsen Light Liquid (Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • 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.

  • 1.00 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • .50 oz Tettnanger - 3.9 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.65 oz Saaz - 4.2 AA% whole; boiled 45 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.5 oz Saaz - 4.2 AA% whole; boiled 0 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.3 oz Corriander crushed - 12 min into boil (omitted from calculations)

    Corriander crushed

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • 0.4 oz Orange Peel - tangelo peel with first Saaz (omitted from calculations)

    Orange Peel

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • 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

0.40 Oz of fresh ginger and couple of piches of Avishan at the flame out. The actual volume ended up to be 3.5 Gal including 1/2 gal starter at 1.049. It seems the partial mash did not yield much.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.052 1.044 - 1.052
Terminal Gravity: 1.010 1.008 - 1.012
Color: 5.7 SRM 2 - 4
Alcohol: 5.4% ABV 4.50% - 5.50%
Bitterness: 18.0 IBU 10.00 - 20.00

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