Wit Recipe

Here is the recipe I’m brewing this Sunday.  I have brewed this recipe before, and it is one of my favorites.  It is Jamil’s recipe from Brewing Classic Styles, except I substitute Bitter Orange Peel for fresh citrus zest.  I’ve made it both ways and I personally prefer this variation.  This recipe won a Gold at the 2008 MBO competition.

Some things to note…this is for 11 gallons, 80% efficiency, and IBUs are calculated using the Tinseth forumla.  As always, adjust to fit your equipment/techniques.

Wit

Wit
Witbier

Type: All Grain

Batch Size: 11.00 gal

Boil Size: 14.22 gal
Boil Time: 90 min
Brewhouse Efficiency: 80.00 %

Ingredients

Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 45.57 %
8.25 lb Wheat, Flaked (1.6 SRM) Grain 41.77 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 10.13 %
0.50 lb Munich Malt – 10L (10.0 SRM) Grain 2.53 %
2.50 oz Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 15.2 IBU
0.06 oz Chamomile (Boil 5.0 min) Misc
0.80 oz Coriander Seed (Boil 5.0 min) Misc
3.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.052 SG

Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.24 %
Bitterness: 15.2 IBU
Est Color: 3.5 SRM Color:

Color

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 19.75 lb
Sparge Water: 10.42 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

Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 24.69 qt of water at 165.9 F 154.0 F
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~ by kungfool on April 30, 2009.

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