Witbier Recipe - Inspector's Humour Witbier

Recipe Info

Recipe Image

Inspector's Humour Witbier

by on
All Grain
23 Liter(s)
24.8927 Liter(s)
60 min
75%
30g of Coriander and 30g of Bitter orange peel for last 5 minutes. http://homebrewcompetitions.com/category/belgian-witbier/ Mash Process Single infusion mash with mash out. 65C for 75 minutes and 76C for 15 minutes. You may use a NO sparge method which is lower efficiency though produces a great flavor and you don't have to worry about over sparging. Fermentation Process Start fermentation at 17C let free rise until fermentation is complete, the fermentation fridge was kept at 20C. Additional Notes 1 liter starter. RO Water Treated with .5 TSP CACI2 and 1/2 tsp 10% phosphoric acid. (or use 3% acidulated malt added at mash out) 31.5 litres

Fermentables

47% - Pilsner - DE
2.5264
38
1
Mash
9% - Pilsen - UK
0.4593
36
1
Mash
3% - Acidulated Malt - DE
0.18
27
3
Late
41% - Flaked Wheat - US
2.1819
35
2
Mash

Hops

Saaz
33
Pellet
Boil
60 min(s)
3.8
13.4
Saaz
33
Pellet
Boil
15 min(s)
3.8
6.7

Yeast

Fermentis Safbrew T-58
70%

Other Stuff

Coriander
1.0127
each
Boil
Bitter Orange Peel
1.0127
kg
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Inspector's Humour Witbier
Witbier
  • 23.00 Gallons Liters Batch Size
  • 24.89 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.053 OG
  • 1.016 FG
  • 20.1 IBU (tinseth) Bitterness
  • 0.38 BG:GU
  • 3.1° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 179 per 12oz Calories
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