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-   -   Witbeir Recipe? (http://www.homebrewtalk.com/f37/witbeir-recipe-344472/)

mi6wik 07-29-2012 08:24 PM

Witbeir Recipe?
 
Is this any good? I kinda combined a couple different recipes hoping for a good one.
Any feedback is awesome!
Cheers guys!

Recipe Type: Extract W/ Specialty Grains
Yeast: Wyeast Belgian Witbier (3944)
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.013
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total LME (Lbs): 7.00
Total Spec. Grains (Lbs): 1.00
Anticipated OG: 1.050 Plato: 12.4
Anticipated SRM: 5.6
Anticipated IBU: 37.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.0 3.50 lbs. Pale LME
44.0 3.50 lbs. Wheat LME
6.0 0.50 lbs. Wheat Malt (Pre-Boil Steep)
6.0 0.50 lbs. Flaked Oats (Pre-Boil Steep)

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
.75 oz Saaz Pellet 3.5 15 min into boil
.75 oz Tettnanger Pellet 4.5 15 min into boil
.25 oz Saaz Pellet 3.5 End of boil


Additional Ingredients (All at end of the boil)
-----------------------------------------------------------------------------
.25oz "Special Ingredient" (I'm thinking Chai Tea)
.25oz Coriander
.25oz Bitter Orange Peel

Method:
1. Bring water to 150F and steep the specialty grains for 30 min.
2. Remove the grain bag and bring pot to a boil.
3. Remove from heat and stir in the LME.
4. Bring back to boil and start the timer once at a boil.
5. After 15 min, add first round of hops and maybe some irish moss.
6. In the last minute of the boil, add the last of the Saaz hops and the other ingredients.
7. After a complete 75 min of boiling, remove from heat and whirlpool then let sit for 15 min.
8. Chill the wort.
9. Rack to Carboy.
10. Pitch the yeast.
11. Watch the bubbler.
12. You know the rest...


__________________

pacayaforhops 07-29-2012 09:05 PM

Wit's are traditionally made with unmalted wheat, if I were looking to be as close as possible to the traditional style, I'd sub the wheat malt with unmalted wheat and the oats for pale 6-row, that'd give you better conversion of the unmalted wheat and also give you some grassy notes from the 6-row that you usually get with belgian air malt, still lots of head if you mash a bit on the high side pre-boil (~160*F).

That's what I'd do, your recipe still looks tasty though; either way you can't go wrong.


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