Belgian-Style Witbier
Patrik Östmark
19 januari 2018 kl 13:08
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 19,0 L | 90 min | 1.049 SG | 1.007 SG | 14 | 5,5% | 427 |
83 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 14 | 5,5% | 427 |
83 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Rice Hulls | 0,20 kg | 4,9% | Adjunkt |
0 EBC
|
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Typ:
Adjunkt Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
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| Pilsner (2 Row) Bel | 0,95 kg | 23,5% | Malt |
4 EBC
|
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|
Typ:
Malt Belgian base malt for Continental lagers |
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| Wheat, Flaked | 0,90 kg | 22,2% | Malt |
3 EBC
|
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|
Typ:
Malt Flaked wheat adds to increased body and foam retention
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| Wheat, Torrified | 0,90 kg | 22,2% | Malt |
3 EBC
|
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Typ:
Malt Unmodified wheat that has been "popped" to open the kernels
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| Carafa Special III (Weyermann) | 0,60 kg | 14,8% | Malt |
1300 EBC
|
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|
Typ:
Malt De-husked chocolate malt for a smoother flavour. Dark version. Adds color and aroma. Dark beers, Alts, Bockbiers |
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| Oats, Flaked | 0,50 kg | 12,3% | Malt |
2 EBC
|
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|
Typ:
Malt Adds body, mouth feel and head retention to the beer
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Motueka | 2 gr | 60 min | Kok | Pellets | 7,00% | 2,2 | 0,1 | |
|
Användning: Kok 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.
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| Motueka | 9 gr | 30 min | Kok | Pellets | 7,00% | 6,5 | 0,5 | |
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Användning: Kok 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.
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| Motueka | 22 gr | 5 min | Kok | Pellets | 7,00% | 4,1 | 1,2 | |
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Användning: Kok 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.
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Orange Peel, Bitter | 20 gr | 15 min | Krydda | Kok | ||
|
Typ: Krydda Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers. |
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| Coriander Seed | 6 gr | 15 min | Krydda | Kok | ||
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Typ: Krydda Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. |
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| Coriander Seed | 6 gr | 5 min | Krydda | Kok | ||
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Typ: Krydda Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. |
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| Dried chamomile flowers | 2 gr | 5 min | Krydda | Kok | ||
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Typ: Krydda |
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| Orange Peel, Bitter | 20 gr | 2 min | Krydda | Kok | ||
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Typ: Krydda Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Belgian Wit Ale | WLP400 | White Labs | Flytande | 76% | 19°C - 23°C | |
|
Labb: White Labs Phenolic and tart. The original yeast used to produce Wit in Belgium. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Mash in | 63°C | 50 min | 0 min | Temperatur | 0,00 L | |
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Höjningstid: 0 min |
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| Mash rest 2 | 72°C | 15 min | 4 min | Temperatur | 0,00 L | |
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Höjningstid: 4 min |
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| Utmäskning | 78°C | 2 min | 4 min | Temperatur | 0,00 L | |
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Höjningstid: 4 min |
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