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Wedding Wit Partial
Color
Stats
OG1.052
FG1.012
IBU16
ABV5.20 %
SRM4
BJCP Style
19B. Belgian And French Ale, Witbier
Description
- Lt DME will be replaced by Pilsner DME - Hope will be reduced by up to 20% to account for late DME addition, should we choose to do so.
Submitted by rnagurka on 24-Feb-2013

Recipe Details
Tasting Notes
Awards
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast White Labs WLP400 (75% app. attenuation)
Primary Fermentation Glass, 7 days
Secondary Fermentation Glass, 14 days
Other Fermentation
Procedure Preheat mash tun with 165-167 degree water for 10 minutes. Mash grains and flaked adjuncts in 3.5 quarts of water at 152-154 degrees for 45 minutes. Sparge/rinse with 2 additional quarts of 170 degree water. Add water to collect total of 6 gallons. At boil, add 50% DME and hops. At 40 minutes, add DME; at 45 minutes, add spices and Whirlfloc tablet. Cool, aerate, pitch (top off as necessary), and ferment at 70-72 degrees for 7 days. Rack and age for up to 14 days at same temp. Bottle. Get married and enjoy homebrew.
  Style Comparison
  Low   High
OG 1.042 1.052 1.055
FG 1.008 1.012 1.012
IBU 15 16 22
SRM 2 4 4
ABV 4.2 5.20 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
33.3 % 2.75 Wheat Dry Malt Extract 19.0 2.7
33.3 % 2.75 Light Dry Malt Extract 18.6 2.0
24.2 % 2.00 Belgian Pils 10.5 1.8
6.1 % 0.50 Flaked Oats 2.5 2.2
3.0 % 0.25 Flaked Wheat 1.3 2.0
  8.25     51.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 1.00 Czech Saaz Pellet 3.9 3.9 60 0.269 15.7
  1.00               16.0
Miscellaneous Ingredients
Weight/Units Name Notes
.3 Curacao bitter orange peel
.3 Cordiander seed lightly crushed