sudndeth
Well-Known Member
Here's what I have. I took parts from different recipes that I liked. What do you think? Should I add flaked wheat to the grains? The wife really likes Allagash White and I think this might be kind of close. What says you?
Recipe: Wit
Style: 16A-Belgian And French Ale-Witbier
Recipe Overview
Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 3.00 US gals
Water Added: 2.28 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.058 SG
Expected OG: 1.053 SG
Expected FG: 1.009 SG
Expected ABV: 5.8 %
Expected ABW: 4.5 %
Expected IBU (using Tinseth): 16.6
Expected Color: 3.2 SRM
Apparent Attenuation: 82.2 %
Mash Efficiency: 75.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 72 degF
Fermentables
Extract - Light Dried Malt Extract 3lb 0oz (39.5 %) In Mash/Steeped
Belgian Pale Wheat Malt 2lb 10oz (34.2 %) In Mash/Steeped
US Flaked Oats 1lb 0oz (13.2 %) In Mash/Steeped
Sugar - White Sugar/Sucrose 1lb 0oz (13.2 %) End Of Boil
Hops
German Tettnang (4.5 % alpha) 0.66 oz Loose Pellet Hops used 60 Min From End
Czech Saaz (3.0 % alpha) 0.66 oz Loose Pellet Hops used 60 Min From End
Czech Saaz (3.0 % alpha) 0.44 oz Loose Pellet Hops used At turn off
Other Ingredients
Whirlfloc Tablet 1.00 oz used In Boil
Yeast Nutrient 1.00 oz used In Boil
Coriander Seed 0.50 oz used In Fermenter
Orange Peel, Bitter 0.25 oz used In Fermenter
Yeast: Wyeast 3944-Belgian Witbier
Mash Schedule
Mash Type: Extract
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins
Recipe Notes
2oz of Fresh orange zest <br>2g chamomile tea
Recipe: Wit
Style: 16A-Belgian And French Ale-Witbier
Recipe Overview
Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 3.00 US gals
Water Added: 2.28 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.058 SG
Expected OG: 1.053 SG
Expected FG: 1.009 SG
Expected ABV: 5.8 %
Expected ABW: 4.5 %
Expected IBU (using Tinseth): 16.6
Expected Color: 3.2 SRM
Apparent Attenuation: 82.2 %
Mash Efficiency: 75.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 72 degF
Fermentables
Extract - Light Dried Malt Extract 3lb 0oz (39.5 %) In Mash/Steeped
Belgian Pale Wheat Malt 2lb 10oz (34.2 %) In Mash/Steeped
US Flaked Oats 1lb 0oz (13.2 %) In Mash/Steeped
Sugar - White Sugar/Sucrose 1lb 0oz (13.2 %) End Of Boil
Hops
German Tettnang (4.5 % alpha) 0.66 oz Loose Pellet Hops used 60 Min From End
Czech Saaz (3.0 % alpha) 0.66 oz Loose Pellet Hops used 60 Min From End
Czech Saaz (3.0 % alpha) 0.44 oz Loose Pellet Hops used At turn off
Other Ingredients
Whirlfloc Tablet 1.00 oz used In Boil
Yeast Nutrient 1.00 oz used In Boil
Coriander Seed 0.50 oz used In Fermenter
Orange Peel, Bitter 0.25 oz used In Fermenter
Yeast: Wyeast 3944-Belgian Witbier
Mash Schedule
Mash Type: Extract
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins
Recipe Notes
2oz of Fresh orange zest <br>2g chamomile tea