Belgian Witbier II (mrc) - Recipe

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Belgian Witbier II (mrc) (2 ratings)

All Grain Recipe

Submitted By: mcaukin (Shared)
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Brewer: Meredith Caukin
Batch Size: 5.00 gal	Style: Witbier (24A)
Boil Size: 6.54 gal	Style Guide: BJCP 2015
Color: 3.6 SRM	Equipment: ANVIL Foundry 10.5
Bitterness: 16.3 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.8° P)	Mash Profile: Temp Mash, 2 Step, Medium/Light Body
Est FG: 1.011 SG (2.9° P)	Fermentation: Ale, Three Stage
ABV: 5.3%	Taste Rating: 47.0

Ingredients
Amount	Name	Type	#
7.43 gal	Orange City, Fl	Water	1
8 lbs 14.21 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	2
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	3
4.56 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
4.25 ml	Lactic Acid (Mash 60 min)	Misc	5
0.30 g	Salt (Mash 60 min)	Misc	6
0.83 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	7
1.05	Whirlfloc Tablet (Boil 10 min)	Misc	8
0.75 oz	Coriander Seed (Boil 10 min)	Misc	9
0.75 oz	Orange Peel, Bitter (Boil 5 min)	Misc	10
1.0 pkgs	Wit (Omega #OYL-030)	Yeast	11
5.00 tsp	Fermax (Primary 7 days)	Misc	12

Taste Notes

Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice.

Notes

All wort transfers from primay thru final keg done by closed transfer system, allowing no air contact with wort after pitching yeast. Cold crashed 3 days in sealed fermenter prior to kegging.