Witbier Recipe - Classic Wit

Recipe Info

Recipe Image

Classic Wit

by on
All Grain
29 Liter(s)
31 Liter(s)
60 min
90%
Mash water: 20l Sparge water: 15l Water adjustments Mash: 4g CaSO4, 2g CaCL2, 0g CaCO3 Sparge: 3g CaSO4, 1.5g CaCL2

Fermentables

45% - Pale Ale - DE
2.5
39
2
Mash
32% - Wheat Malt - DE
1.8
37
2
Mash
14% - Torrified Wheat - US
0.8
36
2
Mash
9% - Dark Munich - DE
0.5
36
10
Mash

Hops

East Kent Goldings
35
Pellet
Boil
60 min(s)
5.5
16.2
East Kent Goldings
10
Pellet
Boil
5 min(s)
5.5
0.9

Yeast

White Labs Belgian Wit Ale WLP400
76%

Other Stuff

No other stuff in this recipe

Mash Steps

Single infusion
Infusion
64
60 min
Mash-Out
Infusion
75
10 min

Special Instructions

1.
Add 10g crushed coriander seeds & 45g orange peel last 5 mins of boil
2.
Pitch at 17C, let rise freely up to 23C. Ferment for 14 days.
3.
Prime with 7g sugar per liter

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Classic Wit
Witbier
  • 29.00 Gallons Liters Batch Size
  • 31.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.013 FG
  • 17.1 IBU (tinseth) Bitterness
  • 0.31 BG:GU
  • 4.1° SRM Color
  • 90% Efficiency
  • 5.4% ABV Alcohol
  • 183 per 12oz Calories
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