En ingefärawit till lillsyrrans fest. Nu på 12L fat.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 12 L | 90 min | 18.03 | 3.94 | 1.044 | 1.01 | 4.54 |
| Actuals | 1.044 | 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 | % |
|---|---|---|
| German - Pale Ale | 800 g | 33.33 |
| Wheat Malt | 1.1 kg | 45.83 |
| Maris Otter Pale | 500 g | 20.83 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Saaz | 23 g | 60 min | Boil | Pellet | 3.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 0.5 g | 0 min | Mash | Water Agent |
| Gypsym | 0.5 g | 0 min | Mash | Water Agent |
| Lactic acid | 2.5 g | 0 min | Mash | Water Agent |
| Table Salt | 0.7 g | 0 min | Mash | Water Agent |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Coriander seed | 10 g | 5 min | Boil | Spice |
| Ingefära färsk / 0 Kilograms | 35 g | 5 min | Boil | Water Agent |
| Kamomill | 1.5 g | 5 min | Boil | Spice |
| Clarity Ferm | 5 g | 0 min | Primary | Fining |
| Lemon Zest | 12.5 g | 5 min | Boil | Flavor |
| Lime Zest | 4.3 g | 5 min | Boil | Flavor |
| Orange Zest | 29 g | 5 min | Boil | Flavor |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Wit Ale Yeast WLP400 (WLP400) | White Labs | 76% | 19.44°C - 23.33°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 58°C | 15 min | |
| Alpha-amylase | 64°C | 45 min |
| Beta-amylase | 70°C | 25 min |
| Mash-out | 78°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |