Belgian White

All Grain Recipe

Submitted By: evertwo (Shared)
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Brewer: Evert
Batch Size: 5.50 galStyle: Witbier (16A)
Boil Size: 6.22 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: 10 Gallon Megapot and IGLO cooler
Bitterness: 8.4 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: Double Infusion, Light Body
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Single Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 12.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
3 lbs White Wheat Malt (2.4 SRM) Grain 2
2 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 3
0.50 oz Hallertauer [4.8%] - Boil 30 min Hops 4
0.50 oz Hallertauer [4.8%] - Boil 5 min Hops 5
0.50 oz Coriander Seed (Boil 5 min) Misc 6
0.50 oz Orange Peel, Bitter (Boil 5 min) Misc 7
1.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 8

Notes

Added 0.5 lbs of rice hulls to prevent stuck sparge with all the wheat in this receipe. Used 12 quarts at 134F for protein rest. Temp came out at 132. Added one quarter at a time of 200F water to raise temp to 152. Came out at 154. Rested 60 minutes Sparged with 170F water until 6 gallons collected (sparged too fast?) Measured G = 1.035 Boiled for one hour, added water during the hour to end up with 5.0 gallon Changed to 8 minutes for final hops and orange, coriander final yield into fermenter only 4.0 gal OG = 1.052. Try larger batch next time?

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