Don't Call Me Wit - Imperial Wit

All Grain Recipe

Submitted By: bombersandtalls (Shared)
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Batch Size: 6.00 galStyle: Witbier (16A)
Boil Size: 8.41 galStyle Guide: BJCP 2008
Color: 4.8 SRMEquipment: Blichmann 20 Gal - All Grain E-HERMS
Bitterness: 17.7 IBUsBoil Time: 90 min
Est OG: 1.084 (20.1° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Distilled Water Water 1
5.00 gal Las Vegas, NV 2012 Water 2
7 lbs Wheat, Flaked (1.6 SRM) Grain 3
6 lbs 5.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 4
1 lbs 3.00 oz Pale Malt (2 Row) US (1.7 SRM) Grain 5
1 lbs Oats, Flaked (1.0 SRM) Grain 6
8.00 oz Munich Malt (9.0 SRM) Grain 7
6.00 oz Carafoam (2.0 SRM) Grain 8
4.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 10
2.00 oz Hallertauer [3.9%] - Boil 60 min Hops 11
1.00 oz Orange Peel, Bitter (Boil 5 min) Misc 12
0.40 oz Coriander Seed (Boil 5 min) Misc 13
1.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 14
5.00 g Yeast Nutrient (Primary 3 days) Misc 15

Taste Notes

Orange peel is mostly scrubbed out in fermentation, may consider raising addition or adding post fermentation.

Notes

Yeast pitch from a well oxygenated, nutrient fed Belgian Wit. Starter Wit fermented at 67 and repitched within 2 days of FG. Restart yeast on stirplate in 2.5L of the new wort, topped off to 4L with boiled, cooled RO. Pitch within 18-24hr of brew. Actual ABV is probably around 8.5% due to the added 1.5L from starter. After fermentation is complete, keg and bring down slowly to serving temp.

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