Artemis Wheat

All Grain Recipe

Submitted By: ptzimmerman (Shared)
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Brewer: ZW Brewing
Batch Size: 11.00 galStyle: Witbier (24A)
Boil Size: 13.50 galStyle Guide: BJCP 2015
Color: 3.6 SRMEquipment: ZW_Equipment
Bitterness: 16.6 IBUsBoil Time: 60 min
Est OG: 1.051 (12.5° P)Mash Profile: ZW Batch Sparge
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Single Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
7 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
6 lbs 8.00 oz Wheat Malt, Bel (2.0 SRM) Grain 3
3 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 4
2 lbs 8.00 oz Corn, Flaked (1.3 SRM) Grain 5
2 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 6
8.00 oz Munich Malt (9.0 SRM) Grain 7
0.50 oz Aramis [8.1%] - Boil 60 min Hops 8
0.50 oz Nelson Sauvin [12.0%] - Boil 60 min Hops 9
2.00 tsp Irish Moss (Boil 10 min) Misc 10
2.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 11

Notes

Belgian Witbiers (white beers) are similar to the German Hefeweizen style.  They use a special yeast that ferments crisp with a little tartness to it. They also add coriander and orange peel in the last 5-15 minutes of the boil as well as some flavor or aroma hops not used in the German Hefeweizens. All-grain brewers will usually use white wheat to give an even lighter color. Our version will pull the spice and citrus from the yeast and hops, we’re going for a less in-your-face clove/orange than would be traditional. Recipe inspired by: http://brulosophy.com/2015/11/16/yeast-comparison-wlp400-belgian-wit-ale-vs-wlp410-belgian-wit-ii-ale/

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