Andrimne Witbier

Source: Gahr Smith-Gahrsen
Recipe added: 10/06/03
Email: gahrsen@yahoo.no

Fresh and highly drinkable. Lovely coriander nose with balanced spices and fruit.

Specifics

Recipe type: All Grain
Batch Size: 22.5 liters
Starting Gravity: 1048
Finishing Gravity: 1011
Time in Boil: 90 min.
Primary Fermentation: 5 days at 19 C
Secondary Fermentation: 7 days at 19 C
Additional Fermentation: 3-5 weeks in bottle

Ingredients:

2.1 kg Muntons lager malt
1.9 kg flaked wheat
200 g rolled oats
40 g Saaz pellets, 3%aa, 90 min.
5 g Saaz pellets, 3%aa, 5 min.
20 g coriander seeds, crushed, 5 min.
5 g curacao orange peel, dried and shredded, 5 min.
5 g Irish moss, 15 min.
120 g white sugar for priming
1 liter Wyeast 3944 Belgian Witbier starter

Procedure:

Single infusion mash 68 C. 90 min. Sparge until SG in runnings drops to 1012. Top up with water.

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