Witbier No. I: Standard

Summer has come in effect, if not officially, and thus it was time to brew something for the heat. A tasty wheat beer came to mind, and so I put together a large batch that got split into three boiling pots, each with their own variation on the theme. Here’s the standard, the recipe based on researching what goes into your basic Belgian Wit. See also No. II and No. III.

Recipe Specs
Batch Size (L): 5.0
Total Grain (kg): 1.293
Total Hops (g): 5.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 13.2 (Average)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
0.792 kg Pilsner (61.25%)
0.396 kg Flaked Wheat (30.63%)
0.079 kg Flaked Oats (6.11%)
0.026 kg Aromatic Malt (2.01%)

Hop Bill
5.0 g Willamette Pellet (4.7% Alpha) @ 60 Minutes (Boil) (1 g/L)

Misc Bill
8.0 g Coriander Seed @ 1 Minutes (Boil)
1.0 g Cumin @ 1 Minutes (Boil)
26.0 g Orange Peel @ 1 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 27°C with Safbrew S-33

Brewed 5 Oct 2012
FG 1.011 5.2% ABV
Bottled 26 Oct 2012

Tasting 12/23/2012


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