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Belgian Witbier

  • Belgian Wit - Witbier (24 A)

    Description:
    Type: All Grain
    Batch Size: 23.0 l
    Pre Boil Volume: 30.1 l
    Boil Time: 90 min
    End of Boil Vol: 26.2 l
    Final Bottling Vol: 22.5 l
    Fermentation: Ale
    OG: 1.048
    FG: 1.010
    ABV: 5.0 %
    Bitterness: 18.3 IBUs
    Color: 3.1 SRM
    Mash: 65°C, 2.75 : 1 (water vs grain), no mash out
    Mash Step: Add 14.6 l of water at 72.7 °C,  60 min
    Sparge Water: 20.8 l
    Sparge Temperature: 77.0 C
    Brewer: !@MMi
    Equipment: Robobrew
    Efficiency: 70 %
    Est Mash Efficiency: 77 %
    Carbonation: 2.75 Volume of CO2, 175 gr dextrose

    Ingredients:
    0.25 kg Rice Hulls (0.0 SRM)
    2.50 kg Pilsner (2 Row) Canada
    2.15 kg Wheat (2.0 SRM)
    0.40 kg Oats, Flaked (1.0 SRM)
    12 g Magnum [12.0 %] - Boil 60.0 min
    10 g Hallertau [4.8 %] - Boil 15.0 min
    28 g Coriander Seed (Boil 5.0 mins)
    14 g Orange Peel, Bitter (Boil 5.0 mins)
    14 g Orange Peel, Sweet (Boil 5.0 mins)
    10 g Hallertau [4.8 %] - Boil 0.0 min
    1 pkg Belgian Witbier (Wyeast Labs #3944)
    1 pkg Safbrew WB-06 (substitute)

Two common varieties of wheat beer are witbier (Dutch - "white beer") based on the Belgian tradition of using flavorings such as coriander and orange peel which was revived by Pierre Celis at Hoegaarden,and weissbier (German - "white beer") based on the German tradition of mixing at least 50% wheat to barley malt to make a light coloured top-fermenting beer.


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