Batch 155 Witbier 
All Grain Recipe
Submitted By: Ixisnine (Shared)
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| Brewer: FranKen | |
| Batch Size: 10.00 gal | Style: Witbier (16A) |
| Boil Size: 12.57 gal | Style Guide: BJCP 2008 |
| Color: 3.9 SRM | Equipment: Franks New Equipment |
| Bitterness: 10.9 IBUs | Boil 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.This Recipe Has Not Been Rated
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