Farmhouse Witbier 1
All Grain Recipe
Submitted By: NYCBeerologist (Shared)
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Brewer: Damon Oscarson | |
Batch Size: 5.00 gal | Style: Witbier (16A) |
Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
Color: 3.5 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 24.9 IBUs | Boil 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 |
1.0 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?This Recipe Has Not Been Rated