meadsupporter
Well-Known Member
- Recipe Type
- Extract
- Yeast
- White Labs WLP400
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.055 approx
- Final Gravity
- 1.012 est
- Boiling Time (Minutes)
- 60
- IBU
- 12.3 est
- Color
- Dark
- Primary Fermentation (# of Days & Temp)
- 10-14
- Tasting Notes
- Flavours of the coriander right away. Bitterness vs malt are nicely balanced.
Extract Batch:
Batch Size: 5 Gallons
Boil Size: Estimated at 8 Gallons +
Estimated post boil Gravity: 1.055 SG
Estimated Final Gravity: approx 1.012
Estimated Color: Dark [afterall its a dark wit]
Estimated Bitterness: 12.3 IBU's
Yeast: White Labs Belgian Wit WLP400
Ingredients:
6 LBS Bavarian Wheat Dry Extract [approx 65 wheat and 35 barley] added after steeping grains and before the 60 min boil
8 ozs [.50lb] Flaked Wheat steeped APROX 1.6 L [NOT mashed] for 30 min at 160-165 F
8 ozs [.50lb] Carapils Malt steeped APPROX 1.5 L [NOT mashed] for 30 min at 160-165 F
4 ozs [.25lb] Chocolate Wheat malt APPROX 450 L steeped [NOT mashed] 30 min at 160-165 F
HOPS:
1 ounce Liberty Bittering hops at 55 min boil - 3.4 AA's
.50 ounce of German Hallettau Mittlefruh at 5 min boil 3.2 AA's
Additional Ingredients/ Misc:
1 Tsp Irish Moss at 15 min
.50 tsp Yeast Nutrient at 10 min
Spices:
1 Tbsp Coriander seed at 5 min boil *
1 Tbsp Orange Peel [sweet or bitter; your choice] at 5 min boil *
Procedure:
Add your Flaked Wheat (8ozs); Carapils malt (8ozs); and Chocolate Wheat (4ozs) malt into a grain bag and steep at 160-165 F for 30 min.
After 30 min remove your grains and heat your water to near boiling.
Just before the boil add your 6 pounds (LBS) of Bavarian Wheat DME and stir to make sure all the malt is completely dissolved, and bring up to a boil.
Start the 1 hour boil.
After 5 min of boiling time, add your first addition of 1 ounce Liberty bittering hops. [55 min boil]
At the 15 min boil add your 1 tsp of irish moss.
At the 10 min boil add your .50 tsp of yeast nutrient.
At the 5 min boil add your 1 Tbsp of coriander seed and 1 Tbsp of orange peel.
At 0 min boil remove from the boil and let cool to about 80 F. **
In a cleaned and sanitiezed fermenting bucket [I like a 6.5 gal bucket since wit biers often do foam over] add your cooled wort. Remember to strain out your hops when adding to the fermenting bucket!
Pitch 1 vial of White Labs Belgian Wit WLP 400 Yeast
Ferment the wort at 68 F for approx two weeks [10-14 days]
After primary fermentation is complete, add to your cleaned and sanitized keg and let carb-up at 13-14 psi for two weeks at cold Fridge temps.
After carbing up serve at recommended temps and pressures.
* If you want a stronger spice flavour you can add it at the 10 min boil mark.
** Some like to use a wort chiller and that is fine. Just remember add the coil at the start of the boil so it can properly sterilize the copper and also will not shut off the boil and interefer with your hop schedule.
*** Depending on the size of your boil kettle, you may want to add one dropper full of 'foam control' just as bubbles start to come to the surface to help with those messy boil overs.
You may use this recipe at will, all I ask is you call it by its name of "Darkside of Wit!"
Batch Size: 5 Gallons
Boil Size: Estimated at 8 Gallons +
Estimated post boil Gravity: 1.055 SG
Estimated Final Gravity: approx 1.012
Estimated Color: Dark [afterall its a dark wit]
Estimated Bitterness: 12.3 IBU's
Yeast: White Labs Belgian Wit WLP400
Ingredients:
6 LBS Bavarian Wheat Dry Extract [approx 65 wheat and 35 barley] added after steeping grains and before the 60 min boil
8 ozs [.50lb] Flaked Wheat steeped APROX 1.6 L [NOT mashed] for 30 min at 160-165 F
8 ozs [.50lb] Carapils Malt steeped APPROX 1.5 L [NOT mashed] for 30 min at 160-165 F
4 ozs [.25lb] Chocolate Wheat malt APPROX 450 L steeped [NOT mashed] 30 min at 160-165 F
HOPS:
1 ounce Liberty Bittering hops at 55 min boil - 3.4 AA's
.50 ounce of German Hallettau Mittlefruh at 5 min boil 3.2 AA's
Additional Ingredients/ Misc:
1 Tsp Irish Moss at 15 min
.50 tsp Yeast Nutrient at 10 min
Spices:
1 Tbsp Coriander seed at 5 min boil *
1 Tbsp Orange Peel [sweet or bitter; your choice] at 5 min boil *
Procedure:
Add your Flaked Wheat (8ozs); Carapils malt (8ozs); and Chocolate Wheat (4ozs) malt into a grain bag and steep at 160-165 F for 30 min.
After 30 min remove your grains and heat your water to near boiling.
Just before the boil add your 6 pounds (LBS) of Bavarian Wheat DME and stir to make sure all the malt is completely dissolved, and bring up to a boil.
Start the 1 hour boil.
After 5 min of boiling time, add your first addition of 1 ounce Liberty bittering hops. [55 min boil]
At the 15 min boil add your 1 tsp of irish moss.
At the 10 min boil add your .50 tsp of yeast nutrient.
At the 5 min boil add your 1 Tbsp of coriander seed and 1 Tbsp of orange peel.
At 0 min boil remove from the boil and let cool to about 80 F. **
In a cleaned and sanitiezed fermenting bucket [I like a 6.5 gal bucket since wit biers often do foam over] add your cooled wort. Remember to strain out your hops when adding to the fermenting bucket!
Pitch 1 vial of White Labs Belgian Wit WLP 400 Yeast
Ferment the wort at 68 F for approx two weeks [10-14 days]
After primary fermentation is complete, add to your cleaned and sanitized keg and let carb-up at 13-14 psi for two weeks at cold Fridge temps.
After carbing up serve at recommended temps and pressures.
* If you want a stronger spice flavour you can add it at the 10 min boil mark.
** Some like to use a wort chiller and that is fine. Just remember add the coil at the start of the boil so it can properly sterilize the copper and also will not shut off the boil and interefer with your hop schedule.
*** Depending on the size of your boil kettle, you may want to add one dropper full of 'foam control' just as bubbles start to come to the surface to help with those messy boil overs.
You may use this recipe at will, all I ask is you call it by its name of "Darkside of Wit!"
