Witveiss

Extract Recipe

Submitted By: HenningN (Shared)
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Brewer: HenningN
Batch Size: 5.02 galStyle: Witbier (16A)
Boil Size: 2.64 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: 13 liter pot
Bitterness: 14.3 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)
Est FG: 1.011 SG (2.9° P)Fermentation: HenningN Ale en-stegs gjæring
ABV: 5.0%Taste Rating: 40.0

Ingredients
Amount Name Type #
1 lbs 1.64 oz Wheat, Torrified (1.8 SRM) Adjunct 1
2 lbs 3.27 oz Light Dry Extract (4.1 SRM) Dry Extract 2
2 lbs 3.27 oz Wheat Dry Extract (4.1 SRM) Dry Extract 3
1 lbs 1.64 oz Extra Light Dry Extract (2.5 SRM) Dry Extract 4
1.06 oz Goldings, East Kent [6.2%] - Boil 60 min Hops 5
0.35 oz Saaz [3.2%] - Boil 5 min Hops 6
30.00 g Orange Peel (Boil 5 min) Misc 7
15.00 g Coriander Seed (Boil 5 min) Misc 8
1 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 9

Taste Notes

Tasty, refreshing Wit, with a nice touch from the coriander (seeds). long-lasting white foamy head. I'll definately make another. Don't think I'll change anything, except use the new bigger pot, and perhaps add gelatine after fermentation, and leave it 2 days to let the yeast sediment some more before bottling.

Notes

Did a steep of the torrified weat at 65-70 dgC for 45 minutes. Pre-pitched the tempered WLP400 with 5 liters boiled and cooled water+0,5 kg extra light spraymalt in fermenter as the rest was boiled for 60 mins. 10 liters at start boil, 8,4 after. Topped up with 20 C water in fermenter to finish at 19 liters. OG = 1050. FG 1014.