Wit
Witbier

 

Type: All Grain

 Date: 4/17/2003

Batch Size: 5.20 gal

 Brewer: Brad Smith
Boil Size: 5.20 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 47.0 Brewhouse Efficiency: 75.0
Taste Notes: Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice.
 

Ingredients

Amount Item Type % or IBU
4.50 lb Pale Malt (2 Row) Bel (3.2 SRM) Grain 50.0 %
4.50 lb Wheat, Flaked (1.6 SRM) Grain 50.0 %
1.00 oz Goldings, East Kent [5.00%] (60 min) Hops 17.0 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.047 SG

 Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 4.4 %
Bitterness: 17.0 IBU Calories: 209 cal/pint
Est Color: 4.0 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 9.00 lb
Sparge Water: 2.14 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 11.25 qt of water at 165.9 F 154.0 F 60 min
Mash Out Add 6.30 qt of water at 196.6 F 168.0 F 10 min

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Many thanks to Jay Russ for starting me on Wit - and providing some starter recipes from which this one eventually evolved!