Witbier (23L)

“A Belgian Wheat Ale with floral and citrusy yeast aromatics and a tart, clean finish…”

OG: 1.046 IBUs: 15
MASH: 10min @ 50°C, 60min @ 67°C, 10min @ 75°C  BOIL: 60min
GRIST
– 2.28kg Best Malz Pilsner (3.5 EBC)
– 1.51kg Gladfield Wheat (4 EBC)
– 970g Flaked Wheat (3 EBC)
– 220g Gladfield Sour Grapes (4.5 EBC)
– 150g Rice Hulls

BOIL ADDITIONS
10g Magnum (13% AA) (60min)
1 tsp Coriander Seed (crushed) (5min)
1 tsp Sweet Orange Peel (5min)

FERMENT @ 22°C
DRY
> Mangrove Jack’s M21
Safbrew WB-06

LIQUID
WLP400 Belgian Wit Ale (prefered)
WLP410 Belgian Wit II

TARGET FG: 1.010
FERMENT: 7 days** MATURATION: QUICK

** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days.
PLEASE NOTE – Currently only 1 recipe can be added to cart in each order. If you require other goods please add after recipe. Contact us if more than one recipe is required.

OPEN RECIPE IN BREWFATHER