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
> LalBrew Belgian Wit
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.
