- Recipe Type
- All Grain
- Yeast
- WLP-400
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.052
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 90
- IBU
- 17
- Color
- 3.85
- Primary Fermentation (# of Days & Temp)
- 14 @ 70F
- Secondary Fermentation (# of Days & Temp)
- NA
- Tasting Notes
- Extremely light straw color with haze. Easy drinking with a moderate mouthfeel. Aroma
[size=+2]No Witty Name[/size]
[size=+1]16-A Witbier[/size]
Author: Bobby & Nick
Date: 8/30/2008
Size: 11.0 gal
Efficiency: 90.58%
Attenuation: 78.8%
Calories: 171.86 kcal per 12.0 fl oz
Original Gravity: 1.052 (1.044 - 1.052)
|=======================#========|
Terminal Gravity: 1.011 (1.008 - 1.012)
|====================#===========|
Color: 3.85 (2.0 - 4.0)
|======================#=========|
Alcohol: 5.37% (4.5% - 5.5%)
|=====================#==========|
Bitterness: 17.0 (10.0 - 20.0)
|===================#============|
[size=+1]Ingredients:[/size]
7.0 lb Pilsner Malt
7.0 lb Wheat Malt light
3.0 lb Oats Flaked
1.0 lb Barley Flaked
.5 lb Bonlander Munich Malt
1 lb Rice Hulls
2 oz Czech Saaz (3.2%) - added during boil, boiled 60 min
1.0 oz Czech Saaz (2.3%) - added during boil, boiled 30 min
1.0 oz Czech Saaz (2.3%) - added during boil, boiled 5 min
1 oz Orange zest - added during boil, boiled 5 min
.7 oz Corriander crushed - added during boil, boiled 5 min
.25 oz Chamomile (dried) - added during boil, boiled 5 min
1.0 ea White Labs WLP400 Belgian Wit Ale
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 7.11 gal; Strike: 129.1 °F; Target: 122.0 °F
00:18:00 Protein Rest - Rest: 15.0 min; Final: 122.0 °F
00:33:00 Heat to sac rest - Heat: 15.0 min; Target: 154 °F
01:33:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:48:00 Heat to Mash Out - Heat: 15.0 min; Target: 168 °F
02:13:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 5.0 min; Sparge #1: 4.44 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.51 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 13.48 gal
[size=+1]Notes[/size]
Jamil's uses Hallertau at 60 only for 19.7 IBU.
3oz fresh zest, .8oz coriander, 2 grams chamomile.
12% oats
1/2 pound MUNICH
Mosher's Celis clone uses NB at 90, Tett or Saaz at both 30 and 5min for 28 IBU
zest of 2 oranges, 1 oz coriander, 14grams chamomile
10% oats
2 pounds Munich
1 liter starter on stirplate 36 hours ahead of brewday, stepped up to 2 liters after 24 hours.
9/26/08 tasting. Extremely light straw color with haze. Easy drinking with a moderate mouthfeel. Aroma is citrusy and very slightly herbal. Taste coincides with aroma and I would use a bit more (or more potent) Corriander next time. I don't have a Hoegarden handy to compare against but it's good anyway. I plan to duplicate this next spring for summer quaffage.
[size=-1]Results generated by BeerTools Pro 1.5.0[/size]
[size=+1]16-A Witbier[/size]
Author: Bobby & Nick
Date: 8/30/2008
Size: 11.0 gal
Efficiency: 90.58%
Attenuation: 78.8%
Calories: 171.86 kcal per 12.0 fl oz
Original Gravity: 1.052 (1.044 - 1.052)
|=======================#========|
Terminal Gravity: 1.011 (1.008 - 1.012)
|====================#===========|
Color: 3.85 (2.0 - 4.0)
|======================#=========|
Alcohol: 5.37% (4.5% - 5.5%)
|=====================#==========|
Bitterness: 17.0 (10.0 - 20.0)
|===================#============|
[size=+1]Ingredients:[/size]
7.0 lb Pilsner Malt
7.0 lb Wheat Malt light
3.0 lb Oats Flaked
1.0 lb Barley Flaked
.5 lb Bonlander Munich Malt
1 lb Rice Hulls
2 oz Czech Saaz (3.2%) - added during boil, boiled 60 min
1.0 oz Czech Saaz (2.3%) - added during boil, boiled 30 min
1.0 oz Czech Saaz (2.3%) - added during boil, boiled 5 min
1 oz Orange zest - added during boil, boiled 5 min
.7 oz Corriander crushed - added during boil, boiled 5 min
.25 oz Chamomile (dried) - added during boil, boiled 5 min
1.0 ea White Labs WLP400 Belgian Wit Ale
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 7.11 gal; Strike: 129.1 °F; Target: 122.0 °F
00:18:00 Protein Rest - Rest: 15.0 min; Final: 122.0 °F
00:33:00 Heat to sac rest - Heat: 15.0 min; Target: 154 °F
01:33:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:48:00 Heat to Mash Out - Heat: 15.0 min; Target: 168 °F
02:13:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 5.0 min; Sparge #1: 4.44 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.51 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 13.48 gal
[size=+1]Notes[/size]
Jamil's uses Hallertau at 60 only for 19.7 IBU.
3oz fresh zest, .8oz coriander, 2 grams chamomile.
12% oats
1/2 pound MUNICH
Mosher's Celis clone uses NB at 90, Tett or Saaz at both 30 and 5min for 28 IBU
zest of 2 oranges, 1 oz coriander, 14grams chamomile
10% oats
2 pounds Munich
1 liter starter on stirplate 36 hours ahead of brewday, stepped up to 2 liters after 24 hours.
9/26/08 tasting. Extremely light straw color with haze. Easy drinking with a moderate mouthfeel. Aroma is citrusy and very slightly herbal. Taste coincides with aroma and I would use a bit more (or more potent) Corriander next time. I don't have a Hoegarden handy to compare against but it's good anyway. I plan to duplicate this next spring for summer quaffage.
[size=-1]Results generated by BeerTools Pro 1.5.0[/size]
