Pugsley's Pseudo Celis White #5
wit, Belgian ale, wheat beer, Celis, all-grain
Source: Tony Storz (firstname.lastname@example.org),
HBD Issue #1310, 12/29/93
While this will not fool everyone into thinking that this is the real Celis
White, I was very happy with the outcome. The spices are "up front"
without being overpowering. However, some people like a wallop from the
spices and you will need to experiment with the spice amounts.
After a couple months the spices have faded a bit, so next time I will
double the spices and probably try Wyeast White beer yeast.
This recipe should give you a good starting point with which to
experiment. If anyone else has a recipe for a Celis White clone, or have
any comments or questions on my recipe, please feel free to E-mail me or
- 4.5 lbs. 6 row (or 2 row)
- 4.0 lbs. Unmalted Wheat (Bulgar from Health Food Store)
- 4 grams dried orange peel
- 4 grams crushed corriander seeds
- 1 tsp. Alpha-Amalase enzyme
- lactic acid
- 1 oz. Hallertauer
- 1 pack Wyeast #3056 Bavarian Wheat
- optional: 1 tsp. gypsum
Bring 2 gallons water to boil. Add unmalted wheat and hold at 185-195
degrees for 20 minutes. Add cold water and 6 row malt to bring down to
130 degrees. Add 1 tsp. amalase and gypsum (pH 5.3). Allow protein
rest for 25 minutes. Raise temperature to 150 degrees and hold 20
minutes. Complete conversion by raising temperature to 158 degrees and
holding for 20 minutes. Mashout at 168 degrees for 5 minutes. Acidify
sparge water to pH 5.7 with lactic acid. Sparge with 4-5 gallons of
170-180 degree water. Boil wort for 90 minutes. Add hops and crushed
spices 15 minutes before end of boil. Cool wort and pitch yeast.