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Belgian Wit Brew Day
With the semi-success of the White IPA, I decided to re-use the yeast for a Belgian Wit.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 17.0 IBUs | 4.1 SRM | 1.048 | 1.012 | 4.8 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Witbier | 24 A | 1.044 - 1.052 | 1.008 - 1.012 | 8 - 20 | 2 - 4 | 2.6 - 3.4 | 4.5 - 5.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) Bel | 5 lbs | 50 |
| Wheat, Flaked | 2 lbs | 20 |
| Wheat Malt, Pale (Weyermann) | 3 lbs | 30 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Warrior | 0.25 oz | 60 min | Boil | Pellet | 15 |
| Saaz | 0.5 oz | 15 min | Boil | Pellet | 3 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Coriander Seed | 0.75 oz | 5 min | Boil | Spice |
| Orange Peel, Bitter | 0.75 oz | 5 min | Boil | Spice |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Witbier (3944) | Wyeast Labs | 74% | 62°F - 75°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 60 min |
Download
| Download this recipe's BeerXML file |
Brew prep
Live action shot of the mash
Hit my pH!
Brew day went without much of a hitch. I was close enough to my expected OG, although my volumes were off (again).
I chilled things down to around 70F and when I noticed the fermenter was cold, I heated it up…
5 hours post-pitch. The yeast was healthy!
Kept the yeasties warm – heating pad and insulation (and I had the top covered with a towel too).
Log
2018-03-24: Brewed
2018-04-05: Kegged
2018-04-21: Judged at Hammerdown Brewcup, 31 avg score