Witbier Recipe - The Blonde Belgian

Recipe Info

Recipe Image

The Blonde Belgian

by on
All Grain
10.5 Gallon(s)
13 Gallon(s)
90 min
75%
BELGIAN BLONDE

Fermentables

86% - 2-Row - US
19
37
1
Mash
5% - Wheat Malt - DE
1
37
2
Mash
5% - Cane Sugar - US
1
46
1
Late
5% - Belgian Clear Candi Sugar - BE
1
36
1
Late

Hops

Hallertau
3.5
Pellet
Boil
90 min(s)
4.5
27.7

Yeast

White Labs Trappist Ale WLP500
77%
White Labs Belgian Ale WLP550
81%

Other Stuff

Anise
0.5
each
Boil
zest of navel orange
2
each
Boil
zest of lemon
1
each
Boil

Mash Steps

Saccharification Rest
Infusion
150
60 min
Mash-Out
Decoction
166
60 min

Special Instructions

1.
add cane/candi sugar last 45 min of boil
2.
add zest & 1/2 star(crushed)anise last 15 min of boil
3.
ferment at 70 for 10 days

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

The Blonde Belgian
Witbier
  • 10.50 Gallons Liters Batch Size
  • 13.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.061 OG
  • 1.013 FG
  • 27.7 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 2.6° SRM Color
  • 75% Efficiency
  • 6.2% ABV Alcohol
  • 203 per 12oz Calories
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