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Belgian Witbier NB kit Variation Extract
Color
Stats
OG1.051
FG1.012
IBU21
ABV5.00 %
SRM2
BJCP Style
19B. Belgian And French Ale, Witbier
Description
Submitted by Jriley08 on 14-Feb-2013

Recipe Details
Tasting Notes
Awards
Boil Volume 5.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 3944 (76% app. attenuation)
Primary Fermentation Glass 1-2 weeks
Secondary Fermentation Glass 2 weeks
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.042 1.051 1.055
FG 1.008 1.012 1.012
IBU 15 21 22
SRM 2 2 4
ABV 4.2 5.00 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
96.2 % 6.30 Wheat Malt 36.9 1.7
3.8 % 0.25 Wheat Dry Malt Extract 1.7 2.7
  6.55     38.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
62.5 % 1.25 Hersbrucker Pellet 4.0 5.0 60 0.252 18.8
37.5 % 0.75 Hersbrucker Pellet 4.0 3.0 5 0.050 2.3
  2.00               21.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 oz Corriander seed 10 min
.5 oz black peppercorn 10 min
1 oz bitter orange peel 1 min