Witbier Recipe - Clone Of BELGIAN WIT

Recipe Info

Recipe Image

Clone Of BELGIAN WIT

by on
All Grain
11 Gallon(s)
13.25 Gallon(s)
90 min
70%
SCHEDULE: - Fermentation set at 65-67 for 4 days, then raised to 70. - Day 7 (Est 1.014) - Day 10 (Est 1.010). Cold crashed for 2 days then keg. 6/10/21 Brewed with Distilled water (Total 17 gallons) @ .80 cents per gallon. -Strike: 8 gallons @ 129 DF @ 73 DF grain temp. Strike was a little hot which made mash 126-124 for 30 minutes. -Sparge: 9 gallons raised to 155. Once temp was equal, I let mash run for 60 minutes. At the end of mash, wort was ran into boil kettle. Pre-boil volume was 14 gallons @ 1.044. Sparge took 15 minutes to complete. NOTE: Ended with 11.85 gallons instead of 11, which diluted wort. 1.050 was OG, but would have been higher had I used 13.25 gallon boil rather than 14. Recipe has since been adjusted and reflects most accurate brew instructions moving forward. -Boil: 90 minute boil. Mistakenly added 2 oz hops at beginning of boil which will raise IBU 1 point. Last 10 minutes I hooked up hoses and ran boiling worth through everything. 5 minutes left, i added the following into a hop spyder: - Peels from 4 oranges - Meat from 1 orange - Peels from 4 lemons - Peels from 5 limes - 1 oz ground coriander These additions remained in the spyder throughout cooling and transfer. 3rd gen WLP 400 yeast was pitched at 74DF after oxygenating

This recipe was cloned from BELGIAN WIT.

Fermentables

46% - Pilsner - BE
11
36
2
Mash
41% - Flaked Wheat - US
10
35
2
Mash
4% - Munich - UK
1
37
9
Mash
2% - Rice Hulls - US
0.5
0
0
Mash
4% - Flaked Oats - US
1
37
1
Mash
3% - Acidulated Malt - DE
0.62
27
3
Mash

Hops

Hallertau
2
Pellet
Boil
90 min(s)
4.5
16.2

Yeast

G3 WLP 400
80%

Other Stuff

Coriander
1
oz
Boil
Fresh orange peel
4
each
Boil
Fresh lime peel
5
each
Boil
Fresh lemon peel
4
each
Boil

Mash Steps

Protein Rest
Infusion
122
30 min
Saccharification Rest
Infusion
150
60 min

Special Instructions

1.
6 grams gypsum
2.
10 grams Calcium Chloride
3.
3 epsom salt

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Clone Of BELGIAN WIT
Witbier
  • 11.00 Gallons Liters Batch Size
  • 13.25 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.053 OG
  • 1.011 FG
  • 16.2 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 4.5° SRM Color
  • 70% Efficiency
  • 5.5% ABV Alcohol
  • 177 per 12oz Calories
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