Zuur Wit
All Grain Recipe
Submitted By: SiriusDG (Shared)
Members can download and share recipes
Brewer: Sandy Gilbert | |
Batch Size: 2.50 gal | Style: Witbier (16A) |
Boil Size: 3.88 gal | Style Guide: BJCP 2008 |
Color: 3.4 SRM | Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB |
Bitterness: 13.5 IBUs | Boil 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.This Recipe Has Not Been Rated