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 galStyle: Witbier (16A)
Boil Size: 9.02 galStyle Guide: BJCP 2008
Color: 4.0 SRMEquipment: 1 - Bill - 5-Gallon - BIAB
Bitterness: 20.0 IBUsBoil 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.

Ratings

Good beer, but light on spice

by powerswf

This 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.

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