Cheesefood
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Wyeast Belgian Witbier (3944)
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5.25
- Original Gravity
- ???
- Final Gravity
- ???
- Boiling Time (Minutes)
- 60
- IBU
- ???
- Color
- ???
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- 6 months aging
Heat 1 gallon of water to 155. Add:
8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls
Remove pot from heat and steep at 150 for 30 minutes. Strain grain water into brew pot and sparge with 1 gallon of 150 degree water. Bring water to a boil, remove from heat and add:
6 lb Wheat Dry Malt Extract
1 oz East Kent Goldings (4.4 alpha)
Add water to bring total volume to 2.5 gallons. Boil 45 minutes, then add:
1/2 oz East Kent Goldings
1/4 oz. Bitter Orange Peel
3/4 tsp crushed Coriander seeds
1/8 tsp ground Cumin
(All added to a fine-meshed grain bag)
Boil 13 minutes then add:
1/2 oz Czech Saaz
1/2 Belgian Bitter Orange Peel
1/2 tsp crushed Coriander seeds
1/8 tsp ground Cumin
(added to the bag)
Boil 2 more minutes. Strain wort over ice.
Add water to bring to 5 1/8 gallons. Pitch yeast below 80 degrees.
Wyeast Belgian Witbier (3944)
I let mine age 6 months and it tasted dead-on like Hoegaarden (I even bought some and did a side-by-side). The color is a lot darker.
8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls
Remove pot from heat and steep at 150 for 30 minutes. Strain grain water into brew pot and sparge with 1 gallon of 150 degree water. Bring water to a boil, remove from heat and add:
6 lb Wheat Dry Malt Extract
1 oz East Kent Goldings (4.4 alpha)
Add water to bring total volume to 2.5 gallons. Boil 45 minutes, then add:
1/2 oz East Kent Goldings
1/4 oz. Bitter Orange Peel
3/4 tsp crushed Coriander seeds
1/8 tsp ground Cumin
(All added to a fine-meshed grain bag)
Boil 13 minutes then add:
1/2 oz Czech Saaz
1/2 Belgian Bitter Orange Peel
1/2 tsp crushed Coriander seeds
1/8 tsp ground Cumin
(added to the bag)
Boil 2 more minutes. Strain wort over ice.
Add water to bring to 5 1/8 gallons. Pitch yeast below 80 degrees.
Wyeast Belgian Witbier (3944)
I let mine age 6 months and it tasted dead-on like Hoegaarden (I even bought some and did a side-by-side). The color is a lot darker.