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Beer Style: Witbier  (16A)
Recipe Type: all-grain
Yield: 5 US gallons

Witbier

Description:

Well, here's my best attempt so far.

Ingredients:

  • 4 lbs DeWulf-Cosyns "Pils" malt
  • 3 lbs brewers' flaked wheat (inauthentic; will try raw wheat nest time)
  • 6 oz rolled oats
  • 1 oz Saaz hops (3.3% AA)
  • 0.75 oz bitter (Curacao) orange peel quarters (dried)
  • 1 oz sweet orange peel (dried)
  • 0.75 oz coriander (cracked)
  • 0.75 oz anise seed
  • one small pinch cumin
  • 0.75 cup corn sugar (priming)
  • 10 ml 88% food-grade lactic acid (at bottling)
  • BrewTek "Belgian Wheat" yeast

Beer Profile

Original Gravity: 1.038
Final Gravity: 1.009
Alcohol by Vol: 3.79%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Mash-in to 3 gal water @ 100F; rest 10 minutes

Protein rests: 20 minutes @ 117F
20 minutes @ 122F
20 minutes @ 126F


First decoction; thickest 40% of the mash
Heat to 160F; rest 15 minutes
Boil 15 minutes, then return to rest mash

Adjust to ~145F; hold 10 minutes

Second decoction, thickest 35% of the mash
Heat to 160F; rest 10 minutes
Boil 10 minutes, then return to rest mash

Adjust to 162F, rest at least 15 minutes, check starch

Mash-out @ 170F; 10 minutes

Sparge: 5 gallons at 170F

Boil 60 minutes, adding hops at the beginning and spices at the end.



Add lactic acid to taste, at bottling. The mash is very bizarre, turning to a thinner gruel with each decoction. Low apparent extract seems to be due to a much greater quantity of starch than this malt can convert. I plan to try domestic 2-row, which is ~25 degrees Lintner higher in diastatic power.

Source:

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