Zuur Wit

All Grain Recipe

Submitted By: SiriusDG (Shared)
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Brewer: Sandy Gilbert
Batch Size: 2.50 galStyle: Witbier (16A)
Boil Size: 3.88 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 13.5 IBUsBoil Time: 60 min
Est OG: 1.068 (16.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs Wheat, Flaked (1.6 SRM) Grain 3
1 lbs White Wheat Malt (2.4 SRM) Grain 4
8.00 oz Acid Malt (3.0 SRM) Grain 5
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 6
0.50 oz Saaz [4.0%] - Boil 45 min Hops 7
0.15 oz Coriander Seed (Boil 15 min) Misc 8
0.25 oz Saaz [4.0%] - Boil 10 min Hops 9
1.00 oz Tangerine Peel (Boil 1 min) Misc 10
1.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 11

Notes

The first time we made this, it was wonderful going into the bottles. Sadly, the bottles turned into gushers. We soured the mash at a constant 90 degrees. We are going to adjust that to be approximately 105 for three days, and we are going to add a small amount of acidulated malt to the recipe to kick start the clean lacto.

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