16A Belgian Witbier v5 
All Grain Recipe
Submitted By: MaltLicker (Shared)
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| Brewer: MaltLicker | |
| Batch Size: 5.25 gal | Style: Witbier (16A) |
| Boil Size: 7.96 gal | Style Guide: BJCP 2004 |
| Color: 3.1 SRM | Equipment: Keggle 50L (13.5 gallons) |
| Bitterness: 16.5 IBUs | Boil Time: 90 min |
| Est OG: 1.045 (11.2° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Single Stage |
| ABV: 4.5% | Taste Rating: 34.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 4 lbs |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
2 |
| 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
3 |
| 4.00 oz |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
4 |
| 0.80 oz |
Willamette [5.3%] - First Wort |
Hops |
5 |
| 0.30 oz |
Willamette [5.3%] - Boil 30 min |
Hops |
6 |
| 1.00 items |
Wort Chiller (Boil 19 min) |
Misc |
7 |
| 2.20 g |
Wyeast Nutrient (Boil 10 min) |
Misc |
8 |
| 0.25 oz |
Coriander Seed (Boil 1 min) |
Misc |
9 |
| 2.00 oz |
Citrus Zest (Boil 0 min) |
Misc |
10 |
| 1.0 pkgs |
Belgian Witbier (Wyeast Labs #3944) |
Yeast |
11 |
Taste Notes
Mash: Chalk 0.0; Gyp 0.5; CalChlr 3.0; Epsom 3.0; Soda 0.0; RA=--37
Boil: Chalk 0.0; Gyp 0.0; CalChlr 1.5; Epsom 1.5 Soda 0.0.
C:S = 1.04 balanced. SRM:3.17 Ca:72, Mg:21, Na:4, Cl:103, SO:99This Recipe Has Not Been Rated
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