Recipe Stats
Brewer:
Type:
All Grain
Boil Time:
60 min
Batch Size:
23 l
Boil Size:
29 l
Efficiency:
70.0 %
Notes
Imperial version of my best Belgian Wit. It should be close to the Belgian Triple style. Plan to harvest yeast from St. Bernardus beer
Fermentables
| Name | Type | Color (EBC) | Amount | % |
|---|---|---|---|---|
| Pilsner (2 Row) Bel | Grain | 3.9 | 4 kg | 46.5 % |
| Wheat, Flaked | Grain | 3.2 | 3.5 kg | 40.7 % |
| Oats, Flaked | Grain | 2 | 0.5 kg | 5.8 % |
| Candi Sugar, Light | Sugar | 35.4 | 0.5 kg | 5.8 % |
| Aromatic Malt | Grain | 51.2 | 0.1 kg | 1.2 % |
| Total: | 8.6 kg | |||
Hops
| Name | Type | Alpha | Use | Time | Amount |
|---|---|---|---|---|---|
| Northern Brewer | Both | 8.5 % | Boil | 60 mins | 25 g |
| Tettnanger | Both | 2.8 % | Boil | 15 mins | 25 g |
| Saaz | Aroma | 3.0 % | Boil | 5 mins | 25 g |
| Total: | 75 g | ||||
Yeasts
| Name | Laboratory | Type | Form | Attenuation |
|---|---|---|---|---|
| St. Bernardus | Ale | Liquid | 80 % |
Other Ingredients
| Name | Type | Use For | Use | Time | Amount |
|---|---|---|---|---|---|
| Citric Acid | Water Agent | Mash pH | Mash | 60 mins | 10 g |
| Salt | Water Agent | Water Agent | Mash | 60 mins | 5 g |
| Gypsum (Calcium Sulfate) | Water Agent | Water Agent | Mash | 60 mins | 3 g |
| Coriander Seed | Spice | Belgian Wit | Boil | 5 mins | 10 g |
| Coriander Seed | Spice | Belgian Wit | Secondary | 5 days | 15 g |
| Orange Peel | Spice | Belgian Wit | Secondary | 5 days | 15 g |
| Chamomile | Spice | Witbier | Secondary | 5 days | 10 g |
Water Profile
| Name | pH | Ca (ppm) | Mg (ppm) | Na (ppm) | SO4 (ppm) | Cl (ppm) | HCO3 (ppm) |
|---|---|---|---|---|---|---|---|
| Custom Water | 7.7 | 72.5 | 10 | 59.2 | 56.8 | 93.1 | 200 |
Mash
| Step Name | Type | Temp | Time |
|---|---|---|---|
| Protein | Temperature | 54°C | 10 min |
| Beta-amylase | Temperature | 62°C | 45 min |
| Alpha-amylase | Temperature | 68°C | 15 min |
| Mash-out | Decoction | 77°C | 10 min |