Witbier Recipe - Kumquat Belgian White IPA

Recipe Info

Recipe Image

Kumquat Belgian White IPA

by on
All Grain
4 Gallon(s)
6 Gallon(s)
90 min
75%
start the fermentation around 62-65°F (16.7-18.3°C ) and allow the temperature to slowly rise to 70-75°F (21.1-23.9°C) by the end of fermentation.

This recipe was cloned from Belgian White IPA.

Fermentables

44% - White Wheat - US
3.5
40
2
Mash
44% - Pilsner - BE
3.5
36
2
Mash
6% - Malted Oats - US
0.5
37
1
Mash
6% - Flaked Oats - US
0.5
37
1
Mash

Hops

Cascade
0.25
Pellet
FirstWort
90 min(s)
5.8
6.9
Challenger
0.25
Pellet
Boil
60 min(s)
7
7.8
Cascade
0.75
Pellet
Boil
10 min(s)
5.8
7.0
Citra
1
Pellet
DryHop
3 day(s)
12
0.0

Yeast

White Labs Belgian Wit Ale WLP400
76%
Wyeast Belgian Witbier 3944
74%

Other Stuff

Kumquat Puree
0
each
Secondary
Kumquats
0
each
Secondary
Tangerine Peel
0
each
FlameOut
Ginger
0
each
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

1.
start the fermentation around 62-65°F (16.7-18.3°C ) and allow the temperature to slowly rise to 70-75°F (21.1-23.9°C) by the end of fermentation.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kumquat Belgian White IPA
Witbier
  • 4.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.057 OG
  • 1.014 FG
  • 21.8 IBU (tinseth) Bitterness
  • 0.38 BG:GU
  • 3.7° SRM Color
  • 75% Efficiency
  • 5.5% ABV Alcohol
  • 191 per 12oz Calories
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