Witbier 2 v1

By Paul Food and Drinks

Batch Size : 21 L
IBU : 12.7
Color : 7.3 EBC
OG : 1.046
FG : 1.008
ABV : 4.99 %
Efficiency : 65 %
Boil Size : 28 L
Boil Time : 60 min.
Yeast : Belgian Wit from Mangrove Jack's (Wheat yeast , Dry, 76.5% attenuation)

Notes

When there are only 5 minutes left in the boil, drop all the spices in your kettle. Open the camomile tea bags and also add them to the keetle.

Fermentables :

Amount (kg)NameColor (EBC)Supplier
2.89Occipils3.4La Malterie Occitane - France
2.89Wheat Flakes3.9Rolling Beers -

Mash instructions :

  1. Temperature : 48°C for 10 minutes.
  2. Temperature : 63°C for 30 minutes.
  3. Temperature : 70°C for 30 minutes.

Hops :

Amount (g)NameAlphaUsage
12Northern Brewer9.1 %Boil for 60 min

Miscs :

  • 5 pkg of Camomille - Boil for 5 min
  • 7 g of Coriander Seed - Boil for 5 min
  • 50 g of Orange Peel, Bitter - Boil for 5 min

Fermentation :

  1. 14 days at 20°C
BeerXMLFile
This recipe is released under the public domain license.