White Horse Witbeir

This is my own recipe after some deliberation about ingredients. I'll update this with tasting notes.


HOME BREW RECIPE:
Title: White Horse
Author: Tackett

Brew Method: Extract
Style Name: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.048
Final Gravity: 1.009
ABV (standard): 5.18%
IBU (tinseth): 13.56
SRM (morey): 3.43

FERMENTABLES:
4 lb - Dry Malt Extract - Extra Light - (late addition) (55.6%)
2 lb - Dry Malt Extract - Wheat - (late addition) (27.8%)

STEEPING GRAINS:
0.5 lb - American - Carapils (Dextrine Malt) (6.9%)
0.5 lb - Flaked Oats (6.9%)
0.2 lb - United Kingdom - Peated Malt (2.8%)

HOPS:
0.5 oz - German Hallertau for 60 min, Type: Leaf/Whole, Use: Boil (AA 4.1, IBU: 9.67)
1 oz - Motueka for 2 min, Type: Pellet, Use: Aroma (AA 7, IBU: 3.07)
0.5 oz - German Hallertau for 2 min, Type: Leaf/Whole, Use: Aroma (AA 4.1, IBU: 0.82)

OTHER INGREDIENTS:
1 oz - Crushed Coriander, Time: 5 min, Type: Spice, Use: Boil
1 oz - Sweet orange peel, Time: 5 min, Type: Flavor, Use: Boil
2 each - Camomile Tea Bags, Time: 5 min, Type: Flavor, Use: Boil

YEAST:
White Labs - Belgian Ale Yeast WLP550
Starter: No
Form: Liquid
Attenuation (avg): 81.5%
Flocculation: Medium
Optimum Temp: 68 - 78 F
Fermentation Temp: 70 F
Pitch Rate: 0.5 (M cells / ml / deg P)

PRIMING:
Method: Corn sugar
Amount: 4.5 oz

Well I just taste tested this today. Wow, I think this is going to be a winner.

The chamomile is present, but not forefront.

The peated moss added a slight licorice flavor that's perfect. I could actually stand a bit more licorice flavor. So next time I will e increasing the peated moss to a .3lbs.

Ok so I cracked open a finished one yesterday and here's what I think.


The peated malt could stand to be more. I think I am going to move up significantly to .5lbs.

The extra light really helped the color. The color is actually perfect, but the taste is obviously a little watered. I think I will use 4lbs wheat and 2lbs of Pilsen. Or even just go all in and use 6lbs of wheat.

Has anyone ever used Munich malt for a Belgian white? I've been kicking around using some.

I like more coriander in mine, so I will probably move up to 2oz of coriander. The camomile is very muted so I really think its perfect in this current recepie, but I may move up to 4 bags depending on what malt profile I go with. If I use 6lbs of wheat DME, I will probably use 4 bags.

Also, it's still too bitter. The hop profile is great, the motueka hops give a real unique aroma to the beer, a very "is this a Belgian?" smell. If I could tone back the bitterness just a tad, that would be great too.

Does anyone have any suggestions besides hallertau hops that are low AA? Maybe liberty?

I will post my edited recepie.

Here is the revised recepie. I will be trying it next:

HOME BREW RECIPE:
Title: White Horse #2
Author: Tackett

Brew Method: Extract
Style Name: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.049
Final Gravity: 1.009
ABV (standard): 5.26%
IBU (tinseth): 10.31
SRM (morey): 3.77

FERMENTABLES:
6 lb - Dry Malt Extract - Wheat - (late addition) (80%)

STEEPING GRAINS:
0.5 lb - American - Carapils (Dextrine Malt) (6.7%)
0.5 lb - Flaked Oats (6.7%)
0.5 lb - United Kingdom - Peated Malt (6.7%)

HOPS:
0.5 oz - Saaz for 30 min, Type: Leaf/Whole, Use: Boil (AA 3.5, IBU: 6.47)
1 oz - Motueka for 2 min, Type: Pellet, Use: Aroma (AA 7, IBU: 3.13)
0.5 oz - Saaz for 2 min, Type: Leaf/Whole, Use: Aroma (AA 3.5, IBU: 0.71)

OTHER INGREDIENTS:
2 oz - Crushed Coriander, Time: 5 min, Type: Spice, Use: Boil
1 oz - Sweet orange peel, Time: 5 min, Type: Flavor, Use: Boil
4 each - Camomile Tea Bags, Time: 5 min, Type: Flavor, Use: Boil

YEAST:
White Labs - Belgian Ale Yeast WLP550
Starter: No
Form: Liquid
Attenuation (avg): 81.5%
Flocculation: Medium
Optimum Temp: 68 - 78 F
Fermentation Temp: 70 F
Pitch Rate: 0.5 (M cells / ml / deg P)

PRIMING:
Method: Corn sugar
Amount: 4.5 oz

TARGET WATER PROFILE:
Profile Name: Pale / Light Profile
Ca2: 60
Mg2: 5
SO4: 10
Na: 60
Cl: 110
HCO3: 165
Water Notes:
Tap from south charleston municipal supply.
** Award Winning Recipe **

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Date: 2013-04-14 15:52 UTC
Recipe Last Updated: 2013-04-14 15:52 UTC