Brewerman's Recipes
Soak grain, drain, boil, add hops, cool, pitch yeast, repeat
Specifics
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General Information
| Method: | All Grain |
| Source: | Spence |
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| Enter desired final yield (volume): | |||
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| 5.00 pounds |
Pilsner (2 Row) Bel
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50% of grist | |
| 4.50 pounds |
Wheat, Flaked
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45% of grist | |
| 0.50 pounds |
Oats, Flaked
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5% of grist | |
| 10.00 pounds | 100% of grist | ||
| Adjuncts | |||
| 0.50 pounds | Rice Hulls | ||
| Miscellaneous Ingredients (Non-Fermentable) | |||
| 0.01 | Orange Peel, Sweet @ 5 minutes (Holiday Beers) | ||
| 0.01 | Citrus Zest (Fresh) @ 5 minutes (Witbier) | ||
| 0.02 | Coriander Seed @ 5 minutes (Belgian Wit) | ||
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| 1.25 ounces |
Hallertauer 3.90% Pellet @ 55 minutes Type: Aroma Use: Boil |
4.9 AAUs | |
| 1.25 ounces | Total Hop Weight | 4.9 AAUs | |
Yeast
| Wyeast Labs Belgian Witbier — Liquid — 0 |
Fermentation
| Primary: | 7 days @ 73° F |
| Secondary: | 14 days @ 56° F |
| Tertiary: | 0 days @ ° F |
| Age: | 28 days @ 52° F |
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