Brady's Belgian Wheat - richanne

May 20, 2003

Category Subcategory Recipe Type Batch Size

Belgian and French Ale Witbier All Grain 5 gal.

Volume 6 gal. Boiled Mash 74 % Efficiency Total 8.50 lbs. Grain/Extract Total Hops 1.5 oz. Calories (12 fl. 176.3 oz.) Cost to Brew $21.00 (USD) Cost per Bottle $0.39 (USD) (12 fl. oz.) This is the ultimate summer thirst quencher. Be sure to drink it out of a VERY tall glass, as the head goes on forever. Also, if you have never had a Belgian Wit beer before, when you are pouring it out, be sure to swirl the last ounce in the bottle before decanting it - that way you get all the yeast from the bottom. Summary : These beers are meant to be cloudy, and the yeast adds a lot of flavor and character. Some people like to serve this beer with a slice of lemon or lime on the rim, but that is unnecessary, as the beer has a lot of citrus flavor already in it. It is a very refreshing, sharp, sweet - sour flavor, with a light orange note, ending with a lingering bitterness and a slight sour tang.

1 lbs. White Wheat Malt info 2 lbs. Belgian Pils info .5 lbs. Munich Malt info 4.75 lbs. Wheat Flaked info .25 lbs. Oats Flaked info .5 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min. info .5 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min. info .5 oz. Czech Saaz (Pellets, 5.00 %AA) boiled 5 min. info 3/4 ounces Bitter Orange Peel (not included in calculations) 1 1/4 teaspoons Crushed Corriander seeds (not included in calculations) 1 pounds Rice Hulls (not included in calculations) Yeast : White Labs WLP400 Belgian Wit Ale info

Mash all grains, flakes, and hulls at 150 degrees for 90 minutes. Sparge with 160 degree water. Boil time is 60 minutes. Add hops at appropriate times. Add 1/4 ounce bitter orange peel and 3/4 tsp crushed corriander seed with the flavoring hops (15 minutes left) - and 1/2 ounce bitter orange peel, and 1/2 tsp crushed corriander seed with 3 minutes remaining. When boil is completed remove from heat and cool as quickly as possible. When wort reaches 75 - 80 degrees pitch yeast. Primary ferment at minimum 66 degrees (67 - 74 is optimum to avoid stuck fermentation) for one week, rack to secondary for another week, prime with 3/4 cup corn sugar, let condition minimum 1 week (this beer will get better over the next one to three months).

Predicted

Witbier

Compliance

Original Gravity 1.045

1.044 - 1.052

100 %

Terminal Gravity 1.010

1.008 - 1.012

100 %

Color 4.10 SRM

2.00 - 4.00 SRM

95 %

Bitterness 15.3 IBU

10.00 - 20.00 IBU

100 %

Alcohol (%volume) 4.5 %

4.50 - 5.50 %

98 %

99 % overall

Apparent Original Extract Attenuation Extract Alcohol 11.11 Plato 76 % 2.66 Plato % Weight 3.5 %

Real 11.11 Plato 61.7 % 4.25 Plato % Volume 4.5 %

Weight
(lbs.)

Gravity Points 27.9 (12.5%) 51.6 (23.1%) 12.2 (5.5%) 126.0 (56.4%) 5.7 (2.6%) 2.0 (9.8%) 3.6 (17.6%) 4.8 (23.7%) 9.5 (46.3%) 0.6 (2.7%)

Color
(MCU)

White Wheat Malt 1 (11.8%) Belgian Pils 2 (23.5%) Munich Malt .5 (5.9%) Wheat Flaked 4.75 (55.9%) Oats Flaked .25 (2.9%)

%Alpha Weight Boil (oz.) (minutes) Acid East Kent Goldings (Pellets) 5.00 .5 60 Variety East Kent Goldings (Pellets) Czech Saaz (Pellets) 5.00 5.00 .5 .5 15 5

Formula BeerTools BeerTools BeerTools

%Utilization IBU @ 1.037 31.3 11.7 7.5 2.2 2.8 0.8 Total IBU

Average IBU

11.7 2.8 0.8 15.3

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