The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Belgian Witbier II

Brewer: Peter Dragon Email: -
Beer: Belgian Witbier II Style: Belgian White (Wit)
Type: All grain Size: 5.5 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 18 IBU
OG: 1.051 FG: 1.012
Alcohol: 5.0% v/v (3.9% w/w)
Grain: 6 lb. 8 oz. Belgian Pilsner
3 lb. Wheat malt
8 oz. Dextrine malt (Cara-Pils)
Mash: 70% efficiency
Mash the grains in 3.25 gallons of water at 149° F for 90 minutes. Sparge with 4.0 gallons of water at 170° F. Add the corn sugar. Bring the total volume in the brewpot up to 6.5 gallons.
Boil: 60 minutes SG 1.043 6.5 gallons
8 oz. Corn sugar
Add 0.5 oz bitter orange peel with 15 minutes remaining in the boil.
Add 3 tsp crushed coriander seed with 15 minutes remaining in the boil.
Add 1 tsp Irish moss with 15 minutes remaining in the boil.
Add 0.5 oz bitter orange peel with 1 minute remaining in the boil.
Add 3 tsp crushed coriander seed with 1 minute remaining in the boil.
Hops: .8 oz. Cascade (4.2% AA, 60 min.)
.6 oz. Cascade (4.2% AA, 15 min.)
.35 oz. Willamette (4.0% AA, 5 min.)
Yeast: White Labs WLP-410 Belgian Wit II Ale
Log: Ferment at 70° F until complete (7 to 10 days). Rack into secondary and allow beer to settle (about 1 week).
Carbonation: Prime with 0.875 cup of corn sugar and bottle. Carbonate at 70° F for 10 to 14 days.

Recipe posted 11/28/05.