Witbier Recipe - Belgium Witbier
Witbier
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Belgium Witbier
by DaveRussell on 7/31/2023
All Grain
23 Liter(s)
22 Liter(s)
60 min
76%
Brew No.41
Rate: 8/10
Malt Miller Kit
ABV: 4.5%
Yeast: WLP400 Belgium Witbier
Attenuation: 74-78%
My attenuation: 76%
Aroma: Herbal, phenolic and tart
Do differently: No. Perfect balance of 4 ingredients.
Recipe: OG: 1048 FG: 1010 ABV: 5%
Achieved: OG: 1043 FG: 10103 ABV: 4.5%
Notes:
- Kettle clogged with powder after mash.
Do again: Yes.
This recipe was cloned from Cherry ESB.
59% - Weyermann Extra Pale Premiere Pilsner Malt
29% - Crisp Pale Wheat Malt
6% - Crisp Flaked Torrefied Oats Including Husk
3% - Weyermann Munich Malt I
3% - TMM Jumbo Oat Flakes 26
White Labs Belgian Wit Ale WLP400
No mash steps in this recipe
ChemSan Sanitiser 80ML – 40Lt
Water to Mash kettle – 14Lt
Water to Sparge Kettle – 17Lt
Both – Camden tablet – 1/4
Both – Lactic Acid – Mash 8.4ml: Sparge 10.4ml
Mash – CCF & CS – 1.4g of each
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Mash kettle to 66ºC for 60 mins
Mash out 75ºC a further 10 mins
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5mins – Coriander Seeds Crushed, Root Ginger Peeled Chopped, Orange peel, Chamomile
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Takes 30 mins to cool to 20ºC
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Tasting Notes (0)
There aren't any tasting notes logged yet
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23.00
Gallons
Liters
Batch Size
-
22.00
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.000
OG
-
1.000
FG
-
15.8 IBU (tinseth)
Bitterness
-
1.00
BG:GU
-
0.0° SRM
Color
-
76%
Efficiency
-
0% ABV
Alcohol
-
0 per 12oz
Calories
Clone This Recipe
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