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Gough Whitbierlam v2

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Gough Whitbierlam v2

back to search Back to Search  Style Details 

Beer Style: Witbier (16A)
Recipe Type: all-grain
Yield: 6.08 US gallons

Witbier
Beer Color

Description:

Kegged 17-12-13

Ingredients:

  • 4.00 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
  • 4.6 oz - Munich Malt (9.0 SRM) (Grain)
  • 5 lbs 15.2 oz - Pilsner (2 Row) Ger (2.0 SRM) (Grain)
  • 5 lbs 8.2 oz - Wheat, Flaked (1.6 SRM) (Grain)
  • 1 lbs 3.4 oz - Oats, Flaked (1.0 SRM) (Grain)
  • 8.8 oz - Rice Hulls (0.0 SRM) (Grain)
  • 1.2 oz - Willamette [6.5%] - Boil 40 min (Hops)
  • 1.00 tsp - Yeast Nutrient (Boil 15 min) (Misc)
  • 43.00 g - Orange Peel, Sweet (Boil 5 min) (Misc)
  • 11.00 g - Coriander Seed (Boil 5 min) (Misc)
  • 1 pkgs - Belgian Witbier (Wyeast Labs #3944) (Yeast)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.051 (12.5° P)
Final Gravity: 1.011 SG (2.8° P)
Alcohol by Vol: 5.2%
Color SRM: 3.5  Color Sample 
Bitterness IBU: 21.1
Recipe Type: all-grain
Yield: 6.08 US Gallons

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