Recipe Type: All Grain Yeast: White Labs Belgian Wit Ale WLP400 Batch Size (Gallons): 5.5 Original Gravity: 1.048 Final Gravity: 1.010 Boiling Time (Minutes): 50 Primary Fermentation (# of Days & Temp): 10 Secondary Fermentation (# of Days & Temp): 14 Tasting Notes: The best kit beer I have ever made. Even better than their Blue Moon Clone.
Ingredients
4.75 lb Belgian Pilsner (2 Row)
3.00 lb White Wheat Malt
2.5 lb Flaked Wheat
0.50 oz Cascade (7.5%) (30min)
0.50 oz Cascade (7.5%) (5 min)
0.50 oz Orange Peel, Bitter (Boil 15.0 min)
0.50 oz Coriander Seed, Crushed (Boil 15.0 min)
1 Pkg Belgian Wit Ale (White Labs #WLP400)
Mash Schedule:
Single Infusion
Total Grain Weight (lb's)--10.25
Mash In:
4.0 gallons strike at 163 F to obtain 152 F 60 min
Mash Out:
3.0 Gallons at 172 F for 15 min
I'm fresh out of all brew right now, but I'm planning a brew day Saturday using this recipe. This beer is just as delicious as AHS's Blue Moon if not better. If there are any questions regarding the recipe, just let me know.
I have made that beer a few different times, it is an excellent recipe.
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"You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer."
Today I brewed this recipe with outstanding results. I'm going to primary it for 10 days then secondary for 14. So I will be posting some pics as soon as possible.
Is this an ale or pilsner - what's a good fermentation temp? If an ale, then why the pilsner malt (could you use an ale malt instead?)
I recently had a friend ask me if I've ever brewed a wit beer, and that weekend we had some Mothership Wit (New Belgium Brewing) and Blue Moon, and it really got me thinking or the homebrew possibilities! Also, do you use orange peel from the brew store, or actually scrape the outer rind from an orange? THANKS!!!
4.75 lb Belgian Pilsner (2 Row)
3.00 lb White Wheat Malt
2.5 lb Flaked Wheat
0.50 oz Cascade (7.5%) (30min)
0.50 oz Cascade (7.5%) (5 min)
0.50 oz Orange Peel, Bitter (Boil 15.0 min)
0.50 oz Coriander Seed, Crushed (Boil 15.0 min)
1 Pkg Belgian Wit Ale (White Labs #WLP400)
Mash Schedule:
Single Infusion
Total Grain Weight (lb's)--10.25
Mash In:
4.0 gallons strike at 163 F to obtain 152 F 60 min
Mash Out:
3.0 Gallons at 172 F for 15 min
I'm fresh out of all brew right now, but I'm planning a brew day Saturday using this recipe. This beer is just as delicious as AHS's Blue Moon if not better. If there are any questions regarding the recipe, just let me know.
Mrsunshades wrote,
"Is this an ale or pilsner - what's a good fermentation temp? If an ale, then why the pilsner malt (could you use an ale malt instead?)
I recently had a friend ask me if I've ever brewed a wit beer, and that weekend we had some Mothership Wit (New Belgium Brewing) and Blue Moon, and it really got me thinking or the homebrew possibilities! Also, do you use orange peel from the brew store, or actually scrape the outer rind from an orange? THANKS!!!"
Well, first of all I didn't personally make this recipe. This is an AHS recipe. I imagine that you could use any pale base grain and thats why the creator of this recipe chose Belgian Pilsner. It isn't a Pilsner, it's a Belgian Ale, and is best fermented (According to White Labs,) from 67-74 F. The orange peel can be bought from the brew shop. I've never tried fresh orange, but I've heard of people putting zest in their brews. If you ask for the orange at your LHBS, they will know what you're talking about. Now I've made this recipe bunches of times and the grain bill seams to be good, so I haven't changed it.
Is this an ale or pilsner - what's a good fermentation temp? If an ale, then why the pilsner malt (could you use an ale malt instead?)
I recently had a friend ask me if I've ever brewed a wit beer, and that weekend we had some Mothership Wit (New Belgium Brewing) and Blue Moon, and it really got me thinking or the homebrew possibilities! Also, do you use orange peel from the brew store, or actually scrape the outer rind from an orange? THANKS!!![/FONT]
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pilsner malt is just the base grain, not the style. If you used a different base malt, you wouldn't be making the same beer.
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In process- Jamil's 70/-, Ken schramm's vanilla mead, lemon wine Kegged-Flemings Finest IPA
Planning- Black Butte Porter
Quote:
Originally Posted by Red Clay
Last night, as I cleaned out four carboys, two corney kegs and lots of lines, my 12 year old daughter noted: "Dad, it looks like brewing beer is mostly about washing dishes."
Hey, i was thinking about brewing this recipe soon. Just one quick question: is the boil time shorted (like 30 min) or do you still use a full 60 minute boil?
Hey, i was thinking about brewing this recipe soon. Just one quick question: is the boil time shorted (like 30 min) or do you still use a full 60 minute boil?
Chromados
For extract brewers 60 would be acceptable. For all grain, 90 is almosy always reccommended for recipes using pils malt to reduce dms.
__________________
In process- Jamil's 70/-, Ken schramm's vanilla mead, lemon wine Kegged-Flemings Finest IPA
Planning- Black Butte Porter
Quote:
Originally Posted by Red Clay
Last night, as I cleaned out four carboys, two corney kegs and lots of lines, my 12 year old daughter noted: "Dad, it looks like brewing beer is mostly about washing dishes."
All-Grain - Austin Homebrew's Belgian White Beer
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