Batch #020 Imperial Belgian Wit

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.