Wit
Witbier

 

Type: All Grain

 Date: 18/04/2003

Batch Size: 23.00 L

 Brewer: Russell Schneider
Boil Size: 17.00 L Asst Brewer:
Boil Time: 60 min Equipment: Russell's equipment
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
2.50 kg Pale Ale Malt (Maltcraft) (2.7 SRM) Grain 50.0 %
2.50 kg Wheat, Flaked (1.6 SRM) Grain 50.0 %
32.00 gm Fuggles [5.70%] (90 min) Hops 16.8 IBU
25.00 gm Coriander Seed (Boil 5.0 min) Misc
25.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.049 SG

 Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 0.0 %
Bitterness: 16.8 IBU Calories: 0 cal/l
Est Color: 3.8 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 5.00 kg
Sparge Water: 4.58 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 13.04 L of water at 76.3 C 67.8 C 60 min
Mash Out Add 5.39 L of water at 98.3 C 75.6 C 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: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 131.5 gm Carbonation Used: -
Keg/Bottling Temperature: 16.0 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

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