- Recipe Type
- All Grain
- Yeast
- Wyeast #3944
- Batch Size (Gallons)
- 10.0
- Original Gravity
- 1.054
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 17
- 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.
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.