Belgian Witbier (mrc) (2 ratings)

All Grain Recipe

Submitted By: mcaukin (Shared)
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Brewer: Meredith Caukin
Batch Size: 5.25 galStyle: Witbier (24A)
Boil Size: 6.80 galStyle Guide: BJCP 2015
Color: 3.4 SRMEquipment: ANVIL Foundry 10.5
Bitterness: 16.0 IBUsBoil Time: 60 min
Est OG: 1.048 (11.8° P)Mash Profile: Temp Mash, 2 Step, Medium/Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 47.0

Ingredients
Amount Name Type #
7.67 gal Orange City, Fl Water 1
8.00 oz Rice Hulls (0.0 SRM) Adjunct 2
8 lbs 14.21 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
11.01 oz Wheat, Flaked (1.6 SRM) Grain 4
4.71 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
4.30 ml Lactic Acid (Mash 60 min) Misc 6
0.31 g Salt (Mash 60 min) Misc 7
0.83 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 8
1.05 Whirlfloc Tablet (Boil 10 min) Misc 9
0.75 oz Coriander Seed (Boil 10 min) Misc 10
0.75 oz Orange Peel, Bitter (Boil 5 min) Misc 11
1.0 pkgs Wit (Omega #OYL-030) Yeast 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.

Ratings

Belgian Witbeir

by mcaukin

Great Witbeir, best I've ever made. Not overly spiced, makes it very refreshing and easy to drink.

Almost a Pilsen or a golden

by LCA3036

Not enough wheat to be a witbeer

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