Witbier Recipe - Tambourine Belgian Wit

Recipe Info

Recipe Image

Tambourine Belgian Wit

by on
All Grain
1.5 Gallon(s)
2.5 Gallon(s)
60 min
70%
A different spin on a traditional Belgian Witbier, Tambourine uses American malts with noble German hops and Belgian yeast to bring you something truly special! Sweet notes of orange with a hint of coriander balance sweet and spicy flavors. A full-bodied malt profile provides a filling mouthfeel, yet it's light enough to keep you reaching for more!

Fermentables

54% - 2-Row - US
1.5
37
1
Mash
36% - Red Wheat - US
1
38
2
Mash
7% - Flaked Oats - US
0.2
37
1
Mash
4% - Caramel/Crystal 15 - US
0.1
35
15
Mash

Hops

Styrian Celeia
0.2
Pellet
Boil
60 min(s)
4.5
11.5
Styrian Celeia
0.1
Pellet
Boil
30 min(s)
4.5
4.4
Styrian Celeia
0.2
Pellet
Boil
5 min(s)
4.5
2.3

Yeast

White Labs Trappist Ale WLP500
77%

Other Stuff

Sweet Orange Peel
2
tbsp
Boil
Coriander
2
tsp
FlameOut

Mash Steps

BIAB - Single Step
Infusion
154
60 min

Special Instructions

1.
Add orange peel @ 5 min

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Tambourine Belgian Wit
Witbier
  • 1.50 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.011 FG
  • 18.3 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 3.5° SRM Color
  • 70% Efficiency
  • 4.8% ABV Alcohol
  • 161 per 12oz Calories
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