Witbier Recipe - Lab 18 - Biere de NoALE

Recipe Info

Recipe Image

Lab 18 - Biere de NoALE

by on
Extract
17.0344 Liter(s)
11.3562 Liter(s)
60 min
75%
Comments  Brew Sessions (0)
Belgian wheat, orange coriander ginger cranberries

Fermentables

% kg fermentable ppg   L   usage  
28% 1 Dry Malt Extract - Wheat - US 42
Extract
28% 1 Liquid Malt Extract - Wheat - US 35
Extract
28% 1 Liquid Malt Extract - Extra Light - US 37
Extract
14% 0.5 Flaked Oats - US 0
Steep
0% 0.015 Midnight Wheat - US 32
549°
Steep
3.515 kg

Hops

g variety type usage time AA   IBU  
24.9986 Chinook Pellet Boil 10 minutes 11.8 15.1
24.9986 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safbrew T-58 70%
 

Other Stuff

amount unit name usage
0.0284 kg Coriander Flame Out
0.0284 kg Orange or Lemon peel Flame Out
0.015 kg Ginger Flame Out
1 kg Cranberries (whole fresh, juiced - Quebec) Flame Out
2 each Big Navel Orange (whole fresh, zested and juiced) Boil
 

Mash Steps

type heat temp °C time
Steep specialty grains Infusion 77 30 minutes
 

Special Instructions

  1. Steep flaked oats @ 170 for 30min, then rince and squeeze bag
  2. Add irish moss @ 15min left in boil
  3. Add cranberries and oranges, juiced @ flameout (rest 15min)
  4. Add spices @ flameout (rest 15min)
  5. Remove spices and hops before chilling

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

Skabarnak
SkabarnakOG 1.059
11/18/2016 12:49 PM

Recipe Facts

Lab 18 - Biere de NoALE
Witbier
17.03 Gallons Liters
11.36 Gallons Liters  @  60  min
1.056
1.017
6.4° SRM
75%
15.1 IBU (tinseth)
0.27
5.1% ABV
189 per 12oz
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