Witbier Recipe - Orange Mohawk

Recipe Info

Recipe Image

Orange Mohawk

by on
All Grain
23 Liter(s)
28 Liter(s)
90 min
75%
Comments  Brew Sessions (0)
Belgian Witbier. Gold award, ”Best Speciality Beer”, Norwegian Championship 2018.

Fermentables

% kg fermentable ppg   L   usage  
45% 2.4 Pilsner - DE 38
Mash
37% 2 Flaked Wheat - US 35
Mash
9% 0.5 Flaked Oats - US 37
Mash
3% 0.15 Acidulated Malt - DE 27
Mash
2% 0.1 Dark Munich - DE 36
10°
Mash
4% 0.2 Rice Hulls - US 0
Mash
5.35 kg

Hops

g variety type usage time AA   IBU  
10 Magnum Pellet Boil 60 minutes 13.0 14.2
15 Hallertauer Mittelfrüh Pellet Boil 15 minutes 4.3 3.5
25 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Belgian Wit Ale WLP400 80%
 

Other Stuff

amount unit name usage
0.006 kg CaSO4 Mash
0.004 kg CaCl2 Mash
5 ml Yeast Nutrient Boil
0.08 kg Orange or Lemon peel Boil
0.015 kg Coriander Boil
 

Mash Steps

type heat temp °C time
Single infusion Direct Heat 66 60 minutes
Saccharification Rest Direct Heat 72 10 minutes
Mash-Out Direct Heat 78 10 minutes
 

Special Instructions

  1. Make 1,5 liter starter
  2. 18 liter strike water. Sparge to 28 liters.
  3. I would use about 80 g of ecological orange peel. Add to boil along with coriander @ 5 min. remaining
  4. Oxygenate well
  5. Ferment for 14 - 16 days @ 18-20 C
  6. High carbonation, 7-8 g/l sugar or 45 psi/4 degrees C for 24 hours if you keg (but this beer really should be carbonated naturally)

Tasting Notes (0)

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Recipe Facts

Orange Mohawk
Witbier
23.00 Gallons Liters
28.00 Gallons Liters  @  90  min
1.051
1.010
3.2° SRM
75%
17.7 IBU (tinseth)
0.35
5.3% ABV
169 per 12oz
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