Witbier Recipe - WHITE HALL

Recipe Info

Recipe Image

WHITE HALL

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
90 min
75%
Open Fermented Witbier

This recipe was cloned from White Hall Illinois Wit.

Fermentables

10% - Flaked Oats - US
1
37
1
Mash
10% - Flaked Wheat - US
1
35
2
Mash
59% - 2-Row - US
6
37
1
Mash
20% - Pale Wheat - DE
2
36
2
Mash
2% - Munich Light - DE
0.2
37
6
Mash

Hops

German Hallertau Blanc
0.5
Pellet
Boil
60 min(s)
7.6
14.0
German Hull Melon
0.33
Pellet
Boil
20 min(s)
6.3
4.6

Yeast

Fermentis Safbrew T-58
75%

Other Stuff

Coriander
0.4
oz
FlameOut
Dried Bitter Orange Peel
1
oz
FlameOut
Fresh Orange Peel Zest
0.25
oz
FlameOut
Dried Grapefruit Peel
0.2
oz
FlameOut
Chamomile Flower
0.05
oz
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

1.
fresh grapefriut zest not fresh orange

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

WHITE HALL
Witbier
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.051 OG
  • 1.013 FG
  • 18.6 IBU (brewgr) Bitterness
  • 0.37 BG:GU
  • 2.9° SRM Color
  • 75% Efficiency
  • 4.9% ABV Alcohol
  • 170 per 12oz Calories
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