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Malt: Roasted Barley

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  • Three Wheat Wit


    Spicy yeast notes blend with fruity and citrus character to create a very flavorful and complex, yet surprisingly light beer. Three wheats lend body and stable haze to this classic Belgian style ale.


    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Bavarian Wheat LME Extract, LME
    2.5 lbs Wheat Malt, White Wheat
    4 oz Carapils® Malt Dextrine
    8 oz Flaked Wheat Boil 15 minutes Flakes
    1 tsp Irish Moss Boil 15 minutes
    0.33 oz Perle Hops (9% AA) Boil 60 minutes
    0.25 oz Bitter Orange Peel Boil 1 minute
    0.25 oz Coriander Boil 1 minute
    1 vial WLP410 Belgian Wit II Ale Yeast

    Procedures

    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add flakes, Irish Moss, orange peel and coriander as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 10 days at 70ºF

    Secondary Fermentation: 7 days at 35ºF

    Fermentation Notes: Bottle condition

    Original Gravity: 1.044

    Final Gravity: 1.011

    Alcohol by Weight: 3.5%

    Alcohol by Volume: 4.3%

    IBU: 12

    Color: 3 SRM

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