Belgian Witbier
Witbier
5.0% / 11.8 °P
Recipe by
Durul Güven
All Grain
Jet 30
72% efficiency
Batch Volume: 31 L
Boil Time: 90 min
Mash Water: 27.04 L
Sparge Water: 15.48 L
Total Water: 42.52 L
Boil Volume: 38.73 L
Pre-Boil Gravity: 1.041
Vitals
Original Gravity: 1.048
Final Gravity (Adv): 1.010
IBU (Tinseth): 14
BU/GU: 0.29
Color: 3.1 SRM
Mash
Temperature — 50 °C — 30 min
Temperature — 70 °C — 60 min
Temperature — 75 °C — 10 min
Temperature — 77 °C — 10 min
Malts (6.679 kg)
3.62 kg (51.7%) — Weyermann Pilsner — Grain — 1.7 SRM
2.030 kg (29%) — Rahr Wheat Unmalted — Grain — 1.6 SRM
730 g (10.4%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
300 g (4.3%) — Oats, Flaked — Grain — 1 SRM
Other (330 g)
330 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (34 g)
6 g (8 IBU) — Green Bullet 13.5% — First Wort
28 g (5 IBU) — Saaz 4.5% — Boil — 15 min
Miscs
5 g — Coriander Seed — Boil — 5 min
5 g — Orange Peel, Bitter — Boil — 5 min
Yeast
1.1 pkg — White Labs WLP400 Belgian Wit Ale 78%
Fermentation
Primary — 21 °C — 14 days
Carbonation: 2.4 CO2-vol
Bu birada kullandığım coriander ve bitter orange peel ı brouwland den almıştım, fark yarattığını düşünüyorum, tadanlardan da olumlu dönüş aldım.