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brittle's wit

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brittle's wit

back to search Back to Search  Style Details 

Beer Style: Witbier  (16A)
Recipe Type: partial mash
Yield: 5 US gallons



Lighter clean crisp wit


  • 3# wheat dry malt extract
  • 5# Belgium pale malt
  • .5# caravienne
  • .5# bisquit malt
  • .25# honey malt
  • .25# dark Munich
  • .25# melanoidin
  • 1 Oz mittelfruh hallertaur 4.0 aa 60 min
  • .5 Oz Czech saaz 3.4aa 60 min
  • 1 Oz saaz 30 min
  • .5 Oz saaz 5 min
  • .5 Oz mf hallertaur 5 min
  • 1 tab wirlflock 15 min
  • .5 Oz coriander 10 min
  • 1 cup of corn sugar at burn out
  • 1 white labs Belgium wit wlp 400

Additional Instructions

Primary Ferment: 2 Weeks
Secondary Ferment: 1 week

Beer Profile

Original Gravity: ?
Final Gravity: 1.007
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Steeped grains at 153�°f for 1hr then bring to a boil add extract and hop schedule. Cool down after an hour boil and add to carboy. Pitch yeast and ferment at a little over 70�°f if it falls below its will have a sulfer smell this yeast needs warmer temp and atleast 2 Weeks in primary. I put it in secondary for a week and then kegged.