Witbier Recipe - Half-Wit - Raspberry Witbier

Recipe Info

Recipe Image

Half-Wit - Raspberry Witbier

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
60 min
75%
Belgian Style Imperial Raspberry Witbier

Fermentables

53% - Pilsner - BE
9
36
2
Mash
26% - White Wheat - US
4.5
40
2
Mash
6% - Unmalted Wheat - BE
1
35
2
Mash
3% - Soft Candi Sugar - Blond - US
0.5
38
5
Late
4% - Flaked Oats - US
0.75
37
1
Mash
3% - Acidulated Malt - DE
0.5
27
3
Mash
4% - Rice Hulls - US
0.75
0
0
Mash

Hops

Perle
1
Pellet
Boil
60 min(s)
8.3
21.4
Sorachi Ace
0.5
Pellet
Boil
10 min(s)
13
6.1

Yeast

Wyeast Belgian Witbier 3944
74%

Other Stuff

Orange or Lemon peel
2
oz
Boil
Coriander
1
tbsp
Boil
Yeast Nutrient
1
tsp
Boil
Whirlfloc Tablet
1
each
Boil
Raspberry Pur?e
48
oz
Secondary

Mash Steps

Mash at
Infusion
150
70 min
Mash-Out
Infusion
170
20 min

Special Instructions

1.
Add Whirlfloc Tablet at 15 min
2.
Add Orange Peel and Coriander at 10 min
3.
Add Yeast Nutrient at 10 min
4.
Add Raspberry (or other fruit) Purée to Secondary before wort
5.
2 weeks Primary, 6 weeks Secondary, keg or bottle
6.
Use Blanca Soft White Candi Sugar instead of clear Candi sugar @ 30 min

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Half-Wit - Raspberry Witbier
Witbier
  • 5.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.083 OG
  • 1.021 FG
  • 27.5 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 5.2° SRM Color
  • 75% Efficiency
  • 7.9% ABV Alcohol
  • 286 per 12oz Calories
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