Belgian Citra Creame Ale (wit) -1.5 gal

All Grain Recipe

Submitted By: yostkevj (Shared)
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Batch Size: 1.60 galStyle: Witbier (16A)
Boil Size: 3.16 galStyle Guide: BJCP 2008
Color: 4.1 SRMEquipment: 1.5 gallon batch (2 gal MLT with large canning pot)
Bitterness: 21.3 IBUsBoil Time: 60 min
Est OG: 1.046 (11.3° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 12.00 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
8.00 oz Wheat, Flaked (1.6 SRM) Grain 2
4.00 oz White Wheat Malt (2.4 SRM) Grain 3
2.40 oz Acid Malt (3.0 SRM) Grain 4
2.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
0.10 oz Citra [12.0%] - Boil 25 min Hops 6
0.10 oz Orange Peel, Bitter (Boil 15 min) Misc 7
0.20 oz Citra [12.0%] - Boil 5 min Hops 8
0.10 oz Coriander Seed (Boil 5 min) Misc 9
0.20 oz Citra [12.0%] - Boil 1 min Hops 10
0.01 oz White Pepper (Boil 1 min) Misc 11
0.20 oz Citra [12.0%] - Steep 0 min Hops 12
0.5 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 13
0.20 oz Citra [12.0%] - Dry Hop 4 days Hops 14

Notes

Mash Notes: remember to take gravity and pH readings through bottom spigot Can also take temperture of mash through top spigot I believe I prefer Belgian Ardennes since it imparts spicy comples flavors while is also clean and low in phenols if fermented at lower temps on its recommended temp range

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