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White Spring All-grain
Color
Stats
OG1.053
FG1.011
IBU12
ABV5.40 %
SRM4
BJCP Style
19B. Belgian And French Ale, Witbier
Description
A very light-bodied, refreshing witbier brewed with bitter and sweet orange, lemon, corriander, and lavender
Submitted by joemayo on 14-Mar-2010

Recipe Details
Tasting Notes Floral and refreshing. All of the ingredients come through on this one, but the lavender takes center stage. I would recommend using 0.05 oz. of lavender, but I used 0.1 oz and it's a little strong, but not overwhelming.
Awards
Boil Volume 6.41 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Belgian Wit Ale (WLP #400) (75% app. attenuation)
Primary Fermentation Plastic, 7 days
Secondary Fermentation Plastic betterbottle, 8 days
Other Fermentation
Procedure Single infusion mash (153 degrees) for an hour, sparge to collect 6.41 gallons of wort. Bring to a boil. Add additions as shown in a hop bag. Make sure to remove the flavoring components at flame out otherwise they will sit too long and overpower the beer. Pitch yeast at 70 degrees.
  Style Comparison
  Low   High
OG 1.042 1.053 1.055
FG 1.008 1.011 1.012
IBU 15 12 22
SRM 2 4 4
ABV 4.2 5.40 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
45.5 % 5.00 Belgian Pils 24.5 1.8
45.5 % 5.00 Torrified Wheat 25.2 2.0
9.1 % 1.00 Rolled Oats 3.5 2.2
  11.00     53.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Spalt Spalter Whole/Plug 2.6 2.6 60 0.249 9.7
50.0 % 1.00 Saaz Whole/Plug 3.5 3.5 5 0.050 2.6
  2.00               12.0
Miscellaneous Ingredients
Weight/Units Name Notes
0.1 oz Lavender Boil 5 minutes
0.5 oz Bitter Orange Peel Boil 5 minutes
0.5 oz Sweet Orange Peel Boil 5 minutes
0.75 oz Corriander Boil 5 minutes
0.5 oz Lemon Zest Boil 5 minutes