Witbier Recipe - Belgium Wit

Recipe Info

Recipe Image

Belgium Wit

by on
All Grain
23 Liter(s)
25 Liter(s)
90 min
68%
Brew No.22 - POSSIBLY FIRST ATTEMPT AT FERMENT TEMP CONTROL. Do again. Maybe. Not carbonated so disappointed. Really taste the oats. Orange really came through. But not my favourite brew. MM kit. 6.5/10 - 6% Attenuation - 79% Recipe OG: 1.049 FG: 1.008 ABV 5.3% OG 1058. FG 1012. 6%

This recipe was cloned from Doppelbock Aviator.

Fermentables

49% - Weyermann Bohemian Pilsner Malt
2.6
40
2
Mash
45% - Flaked Wheat - US
2.4
34
0
Mash
4% - Oat Malt - UK
0.2
37
0
Mash
2% - Crisp Munich Malt
0.12
37
0
Mash

Hops

Hallertauer Mittelfrüh
60
Pellet
Boil
90 min(s)
4.3
31.9

Yeast

Imperial Yeast B44 Whiteout
84%

Other Stuff

Bitter Orange Peel
50
g
Boil
Coriander Seeds
12
g
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Take yeast out of fridge
2.
ChemSan Sanitiser (10ml per 5 litres) (70ML - 35Lt) - Fermenter, tube, air lock.
3.
Water to Mash kettle. 16Lt
4.
Water to Sparge Kettle 17Lt
5.
Camden tablets to Both - 3.5 to Mash, 3.7 to Sparge. (5 Tabs per 23Lt)
6.
AMS to both - 14ml to Mash Kettle - 15ml to Sparge Kettle (22ml per 25Lt)
7.
DWB to mash kettle only 8.3g (13g per 25Lt)
8.
-----------------------------------------------------------------------------------------------------------------
9.
Set mash kettle to 74C
10.
Add mash. Temperature 65C - Mash for 90 mins.
11.
Set sparge water temperature to 77C - NOW
12.
------------------------------------------------------------------------------------------------------------------
13.
Turn off mash kettle
14.
Volaut
15.
SLOWLY - Drain wort into bucket
16.
Add sparge. Rest for 20 mins
17.
Add to bucket - Discard mash
18.
Add total liquor back to mash kettle - Boil for 90 mins
19.
Add hop spider
20.
90 mins - Hallertauer Mittelfrueh
21.
15 mins - Add cooling coil
22.
5 mins - Orange Peel, Coriander Seeds (12g)
23.
Turn off Kettle.
24.
Pitch yeast - (17C - 22C)
25.
Hydrometer - OG 1058
26.
Store fermenter. Do not go over 22C
27.
------------------------------------------------------------------------------------------------------------------
28.
Chemipro. Warm Water (4g/1Lt) (168g - 42Lt) for bottles
29.
ChemSan Sanitiser (20ML - 10Lt) (60ml per 30Lt) - Syphon Tube & tap, caps, bottle machine.
30.
Chemiclean - 50g = 20Lt. Soak and hand wash. Hot water.
31.
Sugar 80g - 150ml water - 5ml per bottle (based on 30 bottles)
32.
Hydrometer - OG 1012
33.
Clean Fermenter tube. Airlock. Bottle wand
34.
---------------------------------------------------------------------------------------------------------------------
35.
Sugar - www.themaltmiller.co.uk/priming-sugar-calculator/
36.
ABV - www.themaltmiller.co.uk/abv-calculator/

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Belgium Wit
Witbier
  • 23.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.049 OG
  • 1.008 FG
  • 31.9 IBU (brewgr) Bitterness
  • 0.65 BG:GU
  • 2.3° SRM Color
  • 68% Efficiency
  • 5.3% ABV Alcohol
  • 160 per 12oz Calories
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