Witbier Recipe - Lab 18 - Biere de NoALE

Recipe Info

Recipe Image

Lab 18 - Biere de NoALE

by on
Extract
17.0344 Liter(s)
11.3562 Liter(s)
60 min
75%
Belgian wheat, orange coriander ginger cranberries

Fermentables

28% - Dry Malt Extract - Wheat - US
1
42
3
Extract
28% - Liquid Malt Extract - Wheat - US
1
35
3
Extract
28% - Liquid Malt Extract - Extra Light - US
1
37
2
Extract
14% - Flaked Oats - US
0.5
0
1
Steep
0% - Midnight Wheat - US
0.015
32
549
Steep

Hops

Chinook
24.9986
Pellet
Boil
10 min(s)
11.8
15.1

Yeast

Fermentis Safbrew T-58
70%

Other Stuff

Coriander
0.0284
kg
FlameOut
Orange or Lemon peel
0.0284
kg
FlameOut
Ginger
0.015
kg
FlameOut
Cranberries (whole fresh, juiced - Quebec)
1
kg
FlameOut
Big Navel Orange (whole fresh, zested and juiced)
2
each
Boil

Mash Steps

Steep specialty grains
Infusion
77
30 min

Special Instructions

1.
Steep flaked oats @ 170 for 30min, then rince and squeeze bag
2.
Add irish moss @ 15min left in boil
3.
Add cranberries and oranges, juiced @ flameout (rest 15min)
4.
Add spices @ flameout (rest 15min)
5.
Remove spices and hops before chilling

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • Skabarnak

    OG 1.059

    11/18/2016 12:49:49 PM

Recipe Facts

Lab 18 - Biere de NoALE
Witbier
  • 17.03 Gallons Liters Batch Size
  • 11.36 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.056 OG
  • 1.017 FG
  • 15.1 IBU (tinseth) Bitterness
  • 0.27 BG:GU
  • 6.4° SRM Color
  • 75% Efficiency
  • 5.1% ABV Alcohol
  • 189 per 12oz Calories
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