Belgian Wit

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Style: 16A. Witbier
Type: Partial Mash
Brewed by:

Paul Mackanos

Liverpool, New York

3 recipes

ABV: 4.8%
IBU: 15.2
Color: 4.6°SRM
IBU/OG: 0.311
Original gravity: 1.049
Final gravity: 1.012
Boil volume: 11.50 gal
Final volume: 10.00 gal
ABV: 1.8%
IBU: 15.2
Color: 4.6°SRM
IBU/OG: 0.840
Original gravity: 1.018
Final gravity: 1.005
Boil volume: 11.50 gal
Final volume: 10.00 gal
Buy these ingredients

yeast

White Labs Belgian Wit Ale
3
362
1
None.

fermentables

weighttypeboil timecolorppgpoints
25%3.50 lbsPale Wheat Malt
1
362
1
90 min2°L35.39.26
21%3.00 lbsDry Wheat
1
362
2
90 min8°L0.30.08
11%1.50 lbsStandard 6-Row
1
362
3
90 min2°L34.53.88
4%8.00 ozWheat Flaked
1
362
4
90 min2°L36.11.35
4%8.00 ozTorrified Wheat
1
362
5
90 min1°L32.11.20
29%4.00 lbsDry Extra Light
1
362
6
20 min4°L0.30.10
7%1.00 lbsHoney
1
362
7
10 min0°L30.52.28
None.

hops

weighttypeformphasealpha acidtimeaauibu
1.00 ozMt. Hood
2
362
PelletBoil
362
1
4.0%60 min4.0010
1.00 ozCzech Saaz
2
362
PelletBoil
362
2
3.1%30 min3.106
None.

adjuncts/other

weighttypephase
1.00 ozOrange Peel (dried)
4
362
Boil
362
1
3.17 galGreen Pepper Seeds
4
362
Boil
362
2
10.00 gChamomile (dried)
4
362
Boil
362
3
8.00 gCorriander seeds
4
362
Boil
362
4
None.

brew phases

Mash

Mash efficiency: 75.0%
Water/Grist ratio (qts/lb): 1.50?
Grain temperature: 68°F
Grain in mash: 14.00 lbs?
Boil
Duration: 60 min
Fermentationstart datedurationtemperaturestep #
Primary Fermentation
fermentation
?7 days68°F1362

Ready to drink:?

not sure yet

comments

fans on Brewprint?

Christopher Ramirez

Detroit, Michigan

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