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Black Wit

Black Wit

Belgian-Style Witbier
Patrik Östmark
19 januari 2018 kl 13:08

Offentlig 0 kommentarer 0 gillade 89 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
19,0 L 90 min 14 1.049 SG 1.007 SG 5,5% 427 83 EBC
 

Malt

Namn Mängd % Typ Färg
Rice Hulls 0,20 kg 4,9% Adjunkt 0 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 0%
Potential: 1.000 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 5%
Protein: 11,7%
Ursprung: US

Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
Hulls are neutral in flavor, body and color, and are inert
Good for wheat beers, Wits, and others that have high protein mashes.

Pilsner (2 Row) Bel 0,95 kg 23,5% Malt 4 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 79%
Potential: 1.036 SG
Enzymatisk aktivitet: 105,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,5%
Mäskning rekommenderad: Ja
Ursprung: Belgium

Belgian base malt for Continental lagers

Wheat, Flaked 0,90 kg 22,2% Malt 3 EBC
 

Malningsgrad: 1,50%
Fuktighet: 9,00%
Utbyte: 77%
Potential: 1.035 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 40%
Protein: 16,0%
Mäskning rekommenderad: Ja
Ursprung: US

Flaked wheat adds to increased body and foam retention
Used in place of raw or torrified wheat for faster conversion and better yield.
May be used in small amounts to improve head retention and body
Examples: Belgian White beer, Wit

Wheat, Torrified 0,90 kg 22,2% Malt 3 EBC
 

Malningsgrad: 1,50%
Fuktighet: 9,00%
Utbyte: 79%
Potential: 1.036 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 40%
Protein: 16,0%
Mäskning rekommenderad: Ja
Ursprung: US

Unmodified wheat that has been "popped" to open the kernels
Used primarily in place of raw wheat when making Belgian White and Wit
Faster conversion and higher yield than raw wheat
Protein rest recommended when mashing

Carafa Special III (Weyermann) 0,60 kg 14,8% Malt 1300 EBC
 

Malningsgrad: 1,50%
Fuktighet: 3,00%
Utbyte: 76%
Potential: 1.035 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 5%
Protein: 10,0%
Ursprung: Germany
Leverantör: Weyermann

De-husked chocolate malt for a smoother flavour. Dark version. Adds color and aroma. Dark beers, Alts, Bockbiers

Oats, Flaked 0,50 kg 12,3% Malt 2 EBC
 

Malningsgrad: 1,50%
Fuktighet: 9,00%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 30%
Protein: 9,0%
Mäskning rekommenderad: Ja
Ursprung: US

Adds body, mouth feel and head retention to the beer
Used in oatmeal stouts and porters
Adds substantial protein haze to light beers
Protein rest recommended unless flakes are pregelatinized

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Motueka 2 gr 60 min Kok Pellets 7,00% 2,2 0,1

0.8 mg/L AA
0,6 AAU
Beta: 5,25%
HSI: 30,00%
Ursprung: New Zealand

Flexible hop developed from Saaz. Has noble character and aroma, lemon and lime tones, balanced bitterness, and unique flavor.

Used for: Lagers, Belgian Ales and Bohemian Pilsner.
Substitutions: Saaz, Sterling

Motueka 9 gr 30 min Kok Pellets 7,00% 6,5 0,5

3.3 mg/L AA
2,2 AAU
Beta: 5,25%
HSI: 30,00%
Ursprung: New Zealand

Flexible hop developed from Saaz. Has noble character and aroma, lemon and lime tones, balanced bitterness, and unique flavor.

Used for: Lagers, Belgian Ales and Bohemian Pilsner.
Substitutions: Saaz, Sterling

Motueka 22 gr 5 min Kok Pellets 7,00% 4,1 1,2

8.1 mg/L AA
5,4 AAU
Beta: 5,25%
HSI: 30,00%
Ursprung: New Zealand

Flexible hop developed from Saaz. Has noble character and aroma, lemon and lime tones, balanced bitterness, and unique flavor.

Used for: Lagers, Belgian Ales and Bohemian Pilsner.
Substitutions: Saaz, Sterling

Övriga ingredienser

Namn Mängd Typ Användning Tid
Orange Peel, Bitter 20 gr Krydda Kok 15 min

Används till: Belgian Wit

Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers.

Coriander Seed 6 gr Krydda Kok 15 min

Används till: Belgian Wit

Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.

Coriander Seed 6 gr Krydda Kok 5 min

Används till: Belgian Wit

Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.

Dried chamomile flowers 2 gr Krydda Kok 5 min

Orange Peel, Bitter 20 gr Krydda Kok 2 min

Används till: Belgian Wit

Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers.

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Belgian Wit Ale WLP400 White Labs Flytande 76% 19°C - 23°C

Typ: Vete
Flockulering: Låg
Bäst till: Belgian Wit
Max antal generationer: 5
Generation: 0

Phenolic and tart. The original yeast used to produce Wit in Belgium.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Mash in Temperatur 0,00 L 63°C 0 min 50 min
Mash rest 2 Temperatur 0,00 L 72°C 4 min 15 min
Utmäskning Temperatur 0,00 L 78°C 4 min 2 min

Malt

Humle

Det finns ingen stiltypsinformation för detta recept.