Belgian Wit

All Grain Recipe

Submitted By: cookiedds (Shared)
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Brewer: Christian Claeys
Batch Size: 11.50 galStyle: Witbier (16A)
Boil Size: 14.00 galStyle Guide: BJCP 2008
Color: 3.2 SRMEquipment: 2 keg MWP
Bitterness: 17.9 IBUsBoil Time: 70 min
Est OG: 1.042 (10.4° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 4.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 7.99 oz Rice Hulls (0.0 SRM) Adjunct 1
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs 15.98 oz Wheat - Red Malt (Briess) (2.3 SRM) Grain 3
2 lbs 15.98 oz Wheat, Torrified (1.7 SRM) Grain 4
1 lbs 7.99 oz Barley, Flaked (1.7 SRM) Grain 5
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 6
3 lbs Wheat, Flaked (1.6 SRM) Grain 7
6.00 tsp Lactic Acid (Mash 1 days) Misc 8
2.00 oz Hallertauer [4.8%] - Boil 60 min Hops 9
1.00 items Whirlfloc Tablet (Boil 10 min) Misc 10
1.00 oz Hallertauer [4.8%] - Boil 5 min Hops 11
2.00 oz Orange Peel, Bitter (Boil 5 min) Misc 12
1.00 oz Coriander Seed (Boil 5 min) Misc 13
2.0 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 14
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 15

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