WINTER WITBIER

Source: Chris McAtee
Recipe added: 03/21/97
Email: mcatee@cadvision.com

This is not a bad witbier (my first). The coriander is a bit overwhelming. Next time I will cut it back to 50% or 25%. I wanted to try a little bit of wheat and some unmalted wheat. The unmalted wheat gives that special flavour. The Wyeast 3944 gives it that phenolic character. The ph of the beer at bootling was 3.7 so I did not do any additional souring with lactic acid. Try this one and let me know how it turns out! I made 3 fruit marmelade with the extra bitter orange peel and goes good as whole chunks in a Weissbier or lager!

Specifics

Recipe type: All Grain
Batch Size: 23 litres
Starting Gravity: 1.052
Finishing Gravity: 1.009
Time in Boil: 90 mins
Primary Fermentation: 15 days @ 63F
Secondary Fermentation: 6 days @ 52-62F

Ingredients:

5.0# Ireks Pils Malt
2.50# Malted Wheat
1.50# Wheat Flakes, Unmalted (Health Food Store)
0.5# Oats
0.67 oz Perle 8.1 alpha 60 mins
0.33 oz Perle 8.1 alpha 20 mins
Coriander 1/2 oz last 30 mins
Coriander 1/2 oz last 2 mins
Seville orange peel 1/4 peel of whole orange last 30 mins
Seville orange peel 1/4 peel " " last 2 mins
Seville orange peel 1/4 peel " " added to secondary in 1 oz cheap Scotch
Wyeast 3944 Belgium Witbier

Procedure:

Do a protein rest for sure! Mash Synopsis 122F - 30 mins 140 - 15 mins 145-152- 70 mins 150 -155- 30 mins 158 - 10 mins 165 Mash out I had temperature problems!

Back to previous Table of Contents