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Holy Wit- 3rd

Holy Wit- 3rd

Witbier : Partial Mash : 5 gal

ST Hops

The OG did not come out as calculated

April 27, 2014 at 11:45am

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 2 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 4 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 2 lbs Dry Wheat; Muntons

    Dry Wheat; Muntons

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

  • 1.7 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 2 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

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

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.5 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 1 min

    Saaz

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

  • 1 oz Corriander crushed - 45 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.

  • 1 oz Orange Peel - 45 min into boil (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.

  • Wyeast 3944 Belgian Witbier™

    Wyeast 3944 Belgian Witbier™

    A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.

Notes

Add 1 Oz of fresh ginger at the last minute to boil and couple of piches of Persian spice at the flame out. The actual gravity to ferment was 1.059

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.074 1.044 - 1.052
Terminal Gravity: 1.015 1.008 - 1.012
Color: 7.4 SRM 2 - 4
Alcohol: 7.8% ABV 4.50% - 5.50%
Bitterness: 22.0 IBU 10.00 - 20.00

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