Delade med mig av min kummin Wit till Mattias, och tillbaks fick jag fick tips på en god ingefära Wit.
Varje gång doktorn regenererar säger han “still not ginger”. En som faktiskt är ginger är doktorns companion Amy Pond. När Amy var liten och alla trodde att doktorn var en av hennes fantasier kallade hon honom the Raggedy Man.
Finns självklart också på Untappd
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 L | 90 min | 20.23 | 3.63 | 1.043 | 1.01 | 4.3 |
| Actuals | 1.043 | 1.01 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Witbier | 16 A | 1.044 - 1.052 | 1.008 - 1.012 | 10 - 20 | 2 - 4 | 0 - 0 | 4.5 - 5.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Wheat Malt | 650 g | 38.24 |
| Dry Malt Extract - Wheat | 500 g | 29.41 |
| Carapils | 300 g | 17.65 |
| Flaked Oats | 100 g | 5.88 |
| Dark Wheat | 150 g | 8.82 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Saaz | 20 g | 0 min | First Wort | Pellet | 3 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Baking Soda | 1 g | 0 min | Mash | Water Agent |
| Chalk | 0.5 g | 0 min | Mash | Water Agent |
| Epsom Salt | 0.5 g | 0 min | Mash | Water Agent |
| Gypsum | 0.5 g | 0 min | Mash | Water Agent |
| Lactic Acid | 3 g | 0 min | Mash | Water Agent |
| Salt | 0.8 g | 0 min | Mash | Water Agent |
| Protofloc | 1 g | 15 min | Boil | Fining |
| Jästnäring | 1 g | 10 min | Boil | Other |
| Coriander | 8 g | 5 min | Boil | Spice |
| Ingefära | 30 g | 5 min | Boil | Flavor |
| Kamomill tepåse | 1.5 g | 5 min | Boil | Spice |
| Lemon zest | 1000 g | 5 min | Boil | Flavor |
| Lime zest | 1000 g | 5 min | Boil | Flavor |
| Orange zest | 1000 g | 5 min | Boil | Flavor |
| Clarity Ferm | 5 g | 0 min | Primary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Witbier 3944 (3944) | Wyeast | 74% | 16.67°C - 23.89°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Proteinase | 62°C | 30 min |
| Beta-amylase | 64°C | 30 min |
| Alpha-amylase | 70°C | 15 min |
| Mash-out | 78°C | 5 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |