Witbier
5.3% / 12.3 °P
Recipe by
Manzarali
All Grain
72% efficiency
Batch Volume: 20 L
Boil Time: 60 min
Vitals
Original Gravity: 1.050
Final Gravity: 1.010
IBU (Tinseth): 15
BU/GU: 0.29
Color: 6.5 EBC
Mash
Temperature — 50 °C — 30 min
Temperature — 65 °C — 40 min
Temperature — 78 °C — 10 min
Malts (4.5 kg)
2.1 kg (46.7%) — Weyermann Pilsner — Grain — 3.3 EBC
2.1 kg (46.7%) — Wheat Flaked — Grain — 3.2 EBC
200 g (4.4%) — Oats, Flaked — Grain — 2 EBC
100 g (2.2%) — Weyermann Munich I — Grain — 15 EBC
Hops (37 g)
17 g (10 IBU) — Tettnang 4.5% — Boil — 60 min
10 g (4 IBU) — Hallertauer Mittelfrueh 4% — Boil — 30 min
10 g (1 IBU) — Hallertauer Mittelfrueh 4% — Boil — 5 min
Miscs
28 g — Coriander Seed — Boil — 5 min
4.5 g — Dried Chamomile Flowers — Boil — 5 min
80 g — Orange Peel, Bitter — Boil — 5 min
Yeast
0.8 pkg — Lallemand (LalBrew) Wit Belgian 80%
Fermentation
Primary — 20 °C — 6 days
Primary — 22 °C — 3 days
Primary — 24 °C — 3 days
Carbonation: 2.4 CO2-vol