PBS-AGK21 - Belgian Wit 
All Grain Recipe
Submitted By: k3v1np (Shared)
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| Brewer: Prairie Brew Supply | |
| Batch Size: 5.50 gal | Style: Witbier (16A) |
| Boil Size: 7.67 gal | Style Guide: BJCP 2008 |
| Color: 3.3 SRM | Equipment: Pot (16 Gal/60 L) - BIAB |
| Bitterness: 19.4 IBUs | Boil Time: 90 min |
| Est OG: 1.050 (12.5° P) | Mash Profile: BIAB, Medium Body Belgian Wit |
| Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Single Stage |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 4 lbs 14.40 oz |
Pilsner (2 row) (Gambrinus) (1.6 SRM) |
Grain |
2 |
| 4 lbs 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
3 |
| 1 lbs 1.60 oz |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
4 |
| 4.00 oz |
Munich (Cargill) (9.5 SRM) |
Grain |
5 |
| 1.75 oz |
Hallertau [3.2%] - Boil 60 min |
Hops |
6 |
| 1.50 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
7 |
| 0.40 oz |
Coriander Seed (Boil 5 min) |
Misc |
8 |
| 0.03 oz |
Chamomile Flowers, Dry (Boil 5 min) |
Misc |
9 |
| 1.0 pkgs |
Belgian Wit (Mangrove Jack's #M21) |
Yeast |
10 |
Notes
Mash at 122' F for 15 minutes, then raise the temperature over the next 15 minutes to 154' F and hold until conversion is complete; @ 90 minutes.
Increase the pre-boil volume as needed to allow for a 90-minute boil, which will help to reduce DMS in the beer.
Gently crush the coriendar seeds, until the seeds split into multiple pieces.
Use fresh orange or tangerine peels; not dried.
For chamamile, suggest finding tea bags.
Begin fermentation at 68' F and slowly raising the temperature to 72'F by the last third of fermentation. When finished, carbonate the beer to approximately 2 to 2.5 volumes.This Recipe Has Not Been Rated
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