• Favorite
  • Discuss
  • Subscribe
Afternoon Wit

Afternoon Wit

Witbier • All Grain • 19.50 L

bear2bear

I sometimes want to drink a light beer in the sunny afternoon of a spring day. BUT NO LAGER. Belgian Wit seems to be the best style for my purpose. This one is at the lightest limit of the style. The use of coriander and dryed orange peel is also restrained. This beer is going to be combined with my another homebrew "Evening Weizen" to make up my day with wheat beers.

March 22, 2016  07:26pm

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 1.75 kg German 2-row Pils

    German 2-row Pils

  • 1.80 kg German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 0.12 kg German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 0.454 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 15 g Liberty -4.9 AA% pellets; boiled 60 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 12 g Liberty -4.9 AA% pellets; boiled 15 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 12g Corriander seeds -Coasely crushed. Boil for 5 min., then steep for 15 min. after the boil. (omitted from calculations)

    Corriander seeds

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • 28g Orange Peel (dried) -Sweet ones. Boil for 5 min, then steep for 15 min. after the boil. (omitted from calculations)

    Orange Peel (dried)

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

  • 1tsp Irish Moss -Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast3944Belgian Witbier™

    Wyeast3944Belgian Witbier™

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

Notes

Treat each the mashing water and the sparging water with 1/12 tsp of campden powder. Add 1 tsp of gypsum to the mashing water. 1 step temperature mashing at 65C for 90 min. with mash-out at 75.6C for 10 min. Brewed on 3/22/16. The OG was 1.052.

Style (BJCP)

Category: 24 -Belgian Ale

Subcategory: A -Witbier

Range for this Style
Original Gravity: 1.045 1.044 -1.052
Terminal Gravity: 1.009 1.008 -1.012
Color: 3.4 SRM 2 -4
Alcohol: 4.7% ABV 4.5% -5.5%
Bitterness: 15.9 IBU 8 -20

Discussion

Post a Comment

Subscribe to this discussion.