Witbier Recipe - Tambourine Belgian Wit

Recipe Info

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Tambourine Belgian Wit

by on
All Grain
1.5 Gallon(s)
2.5 Gallon(s)
60 min
70%
Comments  Brew Sessions (0)
A different spin on a traditional Belgian Witbier, Tambourine uses American malts with noble German hops and Belgian yeast to bring you something truly special! Sweet notes of orange with a hint of coriander balance sweet and spicy flavors. A full-bodied malt profile provides a filling mouthfeel, yet it's light enough to keep you reaching for more!

Fermentables

% lb fermentable ppg   L   usage  
54% 1.5 2-Row - US 37
Mash
36% 1 Red Wheat - US 38
Mash
7% 0.2 Flaked Oats - US 37
Mash
4% 0.1 Caramel/Crystal 15 - US 35
15°
Mash
2.8 lb

Hops

oz variety type usage time AA   IBU  
0.2 Styrian Celeia Pellet Boil 60 minutes 4.5 11.5
0.1 Styrian Celeia Pellet Boil 30 minutes 4.5 4.4
0.2 Styrian Celeia Pellet Boil 5 minutes 4.5 2.3
0.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Trappist Ale WLP500 77%
 

Other Stuff

amount unit name usage
2 tbsp Sweet Orange Peel Boil
2 tsp Coriander Flame Out
 

Mash Steps

type heat temp °F time
BIAB - Single Step Infusion 154 60 minutes
 

Special Instructions

  1. Add orange peel @ 5 min

Tasting Notes (0)

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Recipe Facts

Tambourine Belgian Wit
Witbier
1.50 Gallons Liters
2.50 Gallons Liters  @  60  min
1.049
1.011
3.5° SRM
70%
18.3 IBU (tinseth)
0.37
4.8% ABV
161 per 12oz
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