YCH004 - Belgian Witbier
SPECIFICATIONS
- Original Gravity
- 1.042
- Final Gravity
- 1.007
- Ibu
- 12
- Abv
- 4.6%
INGREDIENTS
-
Grain
Amount
-
Pilsner Malt
50% -
Malted Wheat
20% -
Raw Wheat
20% -
Rolled Oats
10% -
Rice Hulls
-
Yeast & Adjuncts
Amount
-
Belgian Wit
10 million cells/mL -
Whirlfloc
Variable -
Yeast Nutrient
Variable
Hops | Type | AA | Addition | Amount |
---|---|---|---|---|
Ahtanum® Brand | T-90 Pellets | 5.0% | 15 min | 0.25 g/L |
OTHER | ADDITION | AMOUNT |
---|---|---|
Ground Indian Coriander Seeds | Whirlpool | 0.70 g/L |
Dried Orange Peel | Whirlpool | 3.0 g/L |
INSTRUCTIONS
-
Step 1
Perform a step-mash: 144°F/62°C for 40 min, 162°F/72°C for 20 min, mash out at 169°F/76°C. If a step mash is not possible, perform a single infusion mash at 147°F/64°C for 60 min. Add rice hulls if needed to improve lauter.
-
Step 2
Vorlauf until the wort has cleared and is free of grain particles.
-
Step 3
Runoff into the kettle and sparge with 180°F/82°C water.
-
Step 4
Bring the wort to a boil. Add hops according to schedule.
-
Step 5
With 15 min left for the boil, add Whirlfloc and yeast nutrient.
-
Step 6
After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool additions.
-
Step 7
Gently create a whirlpool in the kettle.
-
Step 8
Quickly cool the wort to 68°F/20°C, aerate with 10 ppm O2, and transfer into a sanitized fermenter.
-
Step 9
Pitch the yeast and add either an airlock or blowoff tube to the fermenter. Ferment at 75°F/24°C
-
Step 10
After final gravity is reached and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.