Farmhouse Witbier 1

All Grain Recipe

Submitted By: NYCBeerologist (Shared)
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Brewer: Damon Oscarson
Batch Size: 5.00 galStyle: Witbier (16A)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 24.9 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
7 lbs 8.00 oz Wheat Malt, Bel (2.0 SRM) Grain 2
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 4
4.00 oz Acid Malt (3.0 SRM) Grain 5
1.00 oz Sorachi Ace [12.0%] - Boil 20 min Hops 6
3.00 oz Orange Peel, Bitter (Boil 0 min) Misc 7
0.50 oz Coriander Seed (Boil 0 min) Misc 8
1 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 9

Notes

Ferment at 64F to avoid too many esters. Don't want much clove and banana. Need soft water with low sulfates. Calcium can be good. Add spices at flame out. May want to replace some Pilsner with a pound of 6 row to get more enzymes. Step mash at a higher temp to release to enzymes? Like 155F?