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Wit or Witout All-grain
Color
Stats
OG1.057
FG1.007
IBU20
ABV6.50 %
SRM4
BJCP Style
19B. Belgian And French Ale, Witbier
Description
A classic example of a Belgian witbier. Recipe from Mike Dixon. Raw wheat may be substituted for flaked wheat. Actual OG=1.053
Submitted by DConn on 01-Apr-2004

Recipe Details
Tasting Notes
Awards
Boil Volume 7.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast WY 3944 tube to 1/2 gal. starter (86% app. attenuation)
Primary Fermentation 7 days in glass
Secondary Fermentation 4 days in glass
Other Fermentation
Procedure single infusion at 153F
  Style Comparison
  Low   High
OG 1.042 1.057 1.055
FG 1.008 1.007 1.012
IBU 15 20 22
SRM 2 4 4
ABV 4.2 6.50 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
50.0 % 5.50 American Two-row Pale 29.7 1.8
45.5 % 5.00 Flaked Wheat 24.8 2.0
4.5 % 0.50 Flaked Oats 2.4 2.2
  11.00     56.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 1.00 Spalt Spalter Whole/Plug 5.1 5.1 60 0.251 19.2
33.3 % 0.50 Strisselspalt Pellet 4.0 2.0 1 0.012 0.4
  1.50               20.0
Miscellaneous Ingredients
Weight/Units Name Notes
15 Black peppercorns 5 min.
.75 oz. Freshly crushed coriander 5 min.
.5 oz. Bitter orange peel 5 min.
.5 oz. Sweet orange peel 5 min.
.6 oz. Dried chamomille 5 min.