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Old 09-26-2008, 12:32 AM   #1
Sherpa FE
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Oct 2007
Blairsville, Georgia
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Recipe Type: All Grain   
Yeast: Wyeast #3944   
Batch Size (Gallons): 10.0   
Original Gravity: 1.054   
Final Gravity: 1.010   
IBU: 17   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 7 days 65 degrees   
Secondary Fermentation (# of Days & Temp): 7 days 65 degrees   
Tasting Notes: I like the smooth flavor of the orange and coriander, a smooth refreshing beer.   

This is a variation of a Belgian Wit that I came up with, I like it. Hope you will too.

Recipe: Stammtisch Belgian Wit
Brewer: Josh
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 13.54 gal
Estimated OG: 1.056 SG
Estimated Color: 5.0 SRM
Estimated IBU: 16.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 4.35 %
12.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 52.17 %
10.00 lb Wheat, Flaked (1.6 SRM) Grain 43.48 %
2.00 oz Hallertauer [4.80 %] (60 min) Hops 16.9 IBU
0.50 oz Black Pepper (Boil 5.0 min) Misc
0.50 oz Coriander Seed (Boil 5.0 min) Misc
2.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2.00 oz Orange Peel, Bitter (Secondary 3.0 days) Misc
2.00 tsp Super Moss (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 23.00 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 29.90 qt of water at 165.5 F 154.0 F


Notes:
------
Used a starter for this batch and it really came out good.


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Old 10-06-2008, 07:35 PM   #2
Sherpa FE
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Just had a party this past weekend, and EVERYONE LOVED this beer.
I mean I knew it was good but I tweaked the recipe just a little bit and WOW.
Anyways, the 5 gallon keg only lasted about 1 hour.
Thankfully I had another 5 in the fridge ready to go. That one I will save for myself.


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Old 10-24-2010, 09:55 PM   #3
sjanz
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Oct 2010
Denver, Colorado
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How sweet did this beer turn out? Did it have a strong fruit flavor to it? Also, you said that you tweaked the recipe. What did you tweak?

 
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Old 10-24-2010, 10:15 PM   #4
passedpawn
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black pepper, really? As soon as I shift the lagers out of my freezer I'm giving this one a try.
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Old 07-23-2011, 08:23 PM   #5
KFBass
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Jan 2010
Hamilton, ON
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was there a black pepper taste to it? similar to dieu du ciel's routes de epices peppercorn dopplebock?

ive heard of people adding black pepper in small amount to simulate boiling in a copper kettle.

 
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Old 04-27-2012, 02:38 PM   #6
lebshiff21
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Apr 2009
Skippack, PA
Posts: 95


Wow - brewed this a week ago and it's just about perfect. I mixed Wyeast 3944 and 1214 just for kicks and this beer is awesome. The black pepper is barely noticeable, but it's there at the end. Great recipe!

 
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Old 04-27-2012, 07:11 PM   #7
drinkitup
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Apr 2012
Oakland, NJ
Posts: 1

Quote:
Originally Posted by Sherpa FE View Post
This is a variation of a Belgian Wit that I came up with, I like it. Hope you will too.


Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 4.35 %
12.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 52.17 %
10.00 lb Wheat, Flaked (1.6 SRM) Grain 43.48 %
2.00 oz Hallertauer [4.80 %] (60 min) Hops 16.9 IBU
0.50 oz Black Pepper (Boil 5.0 min) Misc
0.50 oz Coriander Seed (Boil 5.0 min) Misc
2.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2.00 oz Orange Peel, Bitter (Secondary 3.0 days) Misc
2.00 tsp Super Moss (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat
How did you prepare the black pepper, just crushed it like the coriander or pummelled fine?



 
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