Witveiss 
Extract Recipe
Submitted By: HenningN (Shared)
Members can download and share recipes
| Brewer: HenningN | |
| Batch Size: 5.02 gal | Style: Witbier (16A) |
| Boil Size: 2.64 gal | Style Guide: BJCP 2008 |
| Color: 3.9 SRM | Equipment: 13 liter pot |
| Bitterness: 14.3 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.2° P) | |
| Est FG: 1.011 SG (2.9° P) | Fermentation: HenningN Ale en-stegs gjæring |
| ABV: 5.0% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs 1.64 oz |
Wheat, Torrified (1.8 SRM) |
Adjunct |
1 |
| 2 lbs 3.27 oz |
Light Dry Extract (4.1 SRM) |
Dry Extract |
2 |
| 2 lbs 3.27 oz |
Wheat Dry Extract (4.1 SRM) |
Dry Extract |
3 |
| 1 lbs 1.64 oz |
Extra Light Dry Extract (2.5 SRM) |
Dry Extract |
4 |
| 1.06 oz |
Goldings, East Kent [6.2%] - Boil 60 min |
Hops |
5 |
| 0.35 oz |
Saaz [3.2%] - Boil 5 min |
Hops |
6 |
| 30.00 g |
Orange Peel (Boil 5 min) |
Misc |
7 |
| 15.00 g |
Coriander Seed (Boil 5 min) |
Misc |
8 |
| 1.0 pkgs |
Belgian Wit Ale (White Labs #WLP400) |
Yeast |
9 |
Taste Notes
Tasty, refreshing Wit, with a nice touch from the coriander (seeds). long-lasting white foamy head. I'll definately make another. Don't think I'll change anything, except use the new bigger pot, and perhaps add gelatine after fermentation, and leave it 2 days to let the yeast sediment some more before bottling.Notes
Did a steep of the torrified weat at 65-70 dgC for 45 minutes. Pre-pitched the tempered WLP400 with 5 liters boiled and cooled water+0,5 kg extra light spraymalt in fermenter as the rest was boiled for 60 mins. 10 liters at start boil, 8,4 after. Topped up with 20 C water in fermenter to finish at 19 liters. OG = 1050. FG 1014.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor