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April NitWit

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Beer: April NitWit Style: Belgian White (Wit)
Type: Partial mash Size: 5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 14 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 1 lb. American 2-row
1.5 lb. Wheat malt
.5 lb. Dextrine malt (Cara-Pils)
.5 lb. Flaked oats
.5 lb. Flaked wheat
Mash: 55% efficiency
Heat 4qts water to 150°. Add grains temp should stabilize around 133°
Hold temp between 129° - 135° for 30 minutes. Add 2qts boiling water to raise temp to 155°. Hold temp between 149° - 155° for 45 minutes. Raise temp to 158° for 10 - 20 minutes until starch conversion is complete. Raise temp to 167° and pour into lauter tun. Sparge with 2.5 gallons of 170°.
Boil: 60 minutes SG 1.073 3.5 gallons
1 lb. Light dry malt extract
3 lb. Wheat extract
8 oz. Honey
Bring wort to boil add 1 oz Tettnang. At 15 minutes add .5 oz saaz, 5/8 ounce corriander and 1.4 oz fresh orange zest. When 5 minutes are left add liquid wheat extract, dry malt extract, and honey.
Hops: 1 oz. Tettnanger (3.7% AA, 60 min.)
.5 oz. Saaz (3.8% AA, 15 min.)
Yeast: WLP 400 Belgian Wit
Log: Cool wort rapidly and aerate well. Pitch yeast when cooled to around 75°. Ferment in primary for 1 week at 70°. Rack to glass carboy for 1 more week. Bottle with 3/4 cup of corn sugar.

Recipe posted 06/02/08.