hey all,
this is my first time really messing w/ the ingredients. I was going to just copy a recipe from the recipe area, and found that it didn't seem to be matching the BJCP guidelines. I wanted to play around a bit this time and kinda make my own recipe. I replaced things here and there and got it all within guides, but I've got two questions now. 1. is Belgian Pilsner Malt grain an okay grain for a wit? I think the original was asking for a Belgian Pale Malt, but that was getting too dark, does that work as a suitable replacement? 2. It asked for flaked wheat, but my BeerAlchemy didn't have that, so I chose the "US Flaked Soft Red Wheat" in the list. I don't know if this would be one and the same or not, also would this work fine? Below is the recipe, comments and/or suggestions would be appreciated.
Phil's Own Belgian Wit
Selected Style and BJCP Guidelines
16A-Belgian And French Ale-Witbier
Minimum OG: 1.044 SG Maximum OG: 1.052 SG
Minimum FG: 1.008 SG Maximum FG: 1.012 SG
Minimum IBU: 10 IBU Maximum IBU: 20 IBU
Minimum Color: 2.0 SRM Maximum Color: 4.0 SRM
Recipe Overview
Wort Volume Before Boil: 6.34 US gals Wort Volume After Boil: 5.81 US gals
Volume Transferred: 5.28 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.28 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.046 SG Expected OG: 1.050 SG
Expected FG: 1.012 SG Apparent Attenuation: 75.9 %
Expected ABV: 5.1 % Expected ABW: 4.0 %
Expected IBU (using Tinseth): 16.2 IBU Expected Color (using Morey): 3.4 SRM
BU:GU ratio: 0.33
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 70 degF
Fermentables
Ingredient Amount % MCU When
Belgian Pilsen Malt 6lb 0oz 54.5 % 1.7 In Mash/Steeped
US Flaked Soft Red Wheat 5lb 0oz 45.5 % 1.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 1.00 oz 16.2 Loose Whole Hops First Wort Hopped
Other Ingredients
Ingredient Amount When
Coriander Seed 0.75 oz In Mash
Orange Peel, Bitter 0.75 oz In Mash
Yeast
White Labs WLP400-Belgian Wit Ale
this is my first time really messing w/ the ingredients. I was going to just copy a recipe from the recipe area, and found that it didn't seem to be matching the BJCP guidelines. I wanted to play around a bit this time and kinda make my own recipe. I replaced things here and there and got it all within guides, but I've got two questions now. 1. is Belgian Pilsner Malt grain an okay grain for a wit? I think the original was asking for a Belgian Pale Malt, but that was getting too dark, does that work as a suitable replacement? 2. It asked for flaked wheat, but my BeerAlchemy didn't have that, so I chose the "US Flaked Soft Red Wheat" in the list. I don't know if this would be one and the same or not, also would this work fine? Below is the recipe, comments and/or suggestions would be appreciated.
Phil's Own Belgian Wit
Selected Style and BJCP Guidelines
16A-Belgian And French Ale-Witbier
Minimum OG: 1.044 SG Maximum OG: 1.052 SG
Minimum FG: 1.008 SG Maximum FG: 1.012 SG
Minimum IBU: 10 IBU Maximum IBU: 20 IBU
Minimum Color: 2.0 SRM Maximum Color: 4.0 SRM
Recipe Overview
Wort Volume Before Boil: 6.34 US gals Wort Volume After Boil: 5.81 US gals
Volume Transferred: 5.28 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.28 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.046 SG Expected OG: 1.050 SG
Expected FG: 1.012 SG Apparent Attenuation: 75.9 %
Expected ABV: 5.1 % Expected ABW: 4.0 %
Expected IBU (using Tinseth): 16.2 IBU Expected Color (using Morey): 3.4 SRM
BU:GU ratio: 0.33
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 70 degF
Fermentables
Ingredient Amount % MCU When
Belgian Pilsen Malt 6lb 0oz 54.5 % 1.7 In Mash/Steeped
US Flaked Soft Red Wheat 5lb 0oz 45.5 % 1.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 1.00 oz 16.2 Loose Whole Hops First Wort Hopped
Other Ingredients
Ingredient Amount When
Coriander Seed 0.75 oz In Mash
Orange Peel, Bitter 0.75 oz In Mash
Yeast
White Labs WLP400-Belgian Wit Ale