Batch 155 Witbier

All Grain Recipe

Submitted By: Ixisnine (Shared)
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Brewer: FranKen
Batch Size: 10.00 galStyle: Witbier (16A)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: Franks New Equipment
Bitterness: 10.9 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Franken Ale, Two Stage
ABV: 5.0%Taste Rating: 42.0

Ingredients
Amount Name Type #
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
2 lbs Rice Hulls (0.0 SRM) Adjunct 2
9 lbs 8.00 oz Wheat Malt, Bel (2.0 SRM) Grain 3
8 lbs 8.00 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 4
1.00 oz Tettnang [4.4%] - Boil 60 min Hops 5
1.00 items Wort Chiller (Boil 15 min) Misc 6
1.00 oz Tettnang [4.4%] - Boil 10 min Hops 7
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 8
2.00 oz Coriander Seed (Boil 5 min) Misc 9
2.00 oz Orange Peel, Sweet (Boil 5 min) Misc 10
2.0 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 11

Notes

A great beer - needs to be aged for at least a month for the strong yeast to smooth out a bit. Sparge slowly to avoid a stuck sparge (lots of wheat). Prost is the traditional German toast - like saying "Cheers!" Split into two 5 gallon fermenters, both using a 1 L starter of Belgin Witbier. 2/9/2013 FGs (after 3 weeks): 1.014 Begian Wit A 1.016 California Lager 2/18/13 1.012 with both yeast.

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