Recipe: Imperial Belgian White Beer (Austin Home Brew)
Style: 16A-Belgian And French Ale-Witbier
Recipe Overview
Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.75 US gals
Volume Transferred: 3.75 US gals
Water Added: 0.00 US gals
Volume At Pitching: 3.75 US gals
Final Batch Volume: 3.25 US gals
Expected Pre-Boil Gravity: 1.018 SG
Expected OG: 1.075 SG
Expected FG: 1.014 SG
Expected ABV: 8.2 %
Expected ABW: 6.4 %
Expected IBU (using Tinseth): 16.1
Expected Color: 5.5 SRM
Apparent Attenuation: 79.9 %
Mash Efficiency: 70.0 %
Boil Duration: 30.0 mins
Fermentation Temperature: 72 degF
Fermentables
Belgian Pilsen Malt 1.25 lb (15.2 %) In Mash/Steeped
US White Wheat Malt 1.00 lb (12.1 %) In Mash/Steeped
US Flaked Wheat 0.50 lb (6.1 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 3.00 lb (36.4 %) End Of Boil
Extract - Wheat Liquid Malt Extract 2.00 lb (24.2 %) End Of Boil
Sugar - White Sugar/Sucrose 0.50 lb (6.1 %) End Of Boil
Hops
US Cascade (5.4 % alpha) 0.50 oz Bagged Pellet Hops used 30 Min From End
US Cascade (5.4 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End
Other Ingredients
Coriander Seed 0.50 oz used In Boil
Orange Peel, Bitter 0.50 oz used In Boil
Yeast: White Labs WLP400-Belgian Wit Ale
Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins
Recipe Notes
Add coriander and orange peel with 15 minutes remaining in the boil.
