20170205 - Classis Style - Belgian Wittebrew (1 ratings)
All Grain Recipe
Submitted By: powerswf (Shared)
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Brewer: William Powers | |
Batch Size: 5.50 gal | Style: Witbier (16A) |
Boil Size: 9.02 gal | Style Guide: BJCP 2008 |
Color: 4.0 SRM | Equipment: 1 - Bill - 5-Gallon - BIAB |
Bitterness: 20.0 IBUs | Boil Time: 90 min |
Est OG: 1.051 (12.5° P) | Mash Profile: 4 - Medium/Full Body (154F) - BIAB |
Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Single Stage |
ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
4 lbs 10.75 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
2 lbs 1.55 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
2 |
1 lbs 1.99 oz |
Wheat - Soft Red, Flaked (Briess) (1.6 SRM) |
Grain |
3 |
15.62 oz |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
4 |
1.90 oz |
Hallertau [3.2%] - Boil 60 min |
Hops |
5 |
1.50 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
6 |
0.40 oz |
Coriander Seed (Boil 5 min) |
Misc |
7 |
0.04 oz |
Chamomile Flowers, Dry (Boil 5 min) |
Misc |
8 |
1.0 pkgs |
Belgian Wit Ale (White Labs #WLP400) |
Yeast |
9 |
Notes
Mash at 122' F for 15 minutes, then raise the temperature over the next 15 minutes to 154' F and hold until conversion is complete; @ 90 minutes.
Increase the pre-boil volume as needed to allow for a 90-minute boil, which will help to reduce DMS in the beer.
Gently crush the coriendar seeds, until the seeds split into multiple pieces.
Use fresh orange or tangerine peels; not dried.
For chamamile, suggest finding tea bags.
Begin fermentation at 68' F and slowly raising the temperature to 72'F by the last third of fermentation. When finished, carbonate the beer to approximately 2 to 2.5 volumes.
Good beer, but light on spice
by powerswfThis recipe won 3rd place (out of 10) at my local home brew club style competition. It turned out very nice, but it lacked spice. Would recommend either adding more coriander or crushing it smaller. Would also consider dry spicing if needed. Other than that, the head was fine and so was the orange flavor.