Briess Recipe Database

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Malt: Bonlander® Munich Malt

• 

  Wit or Witout

  
  

  Refreshing, light, tangy...it's summer...it’s WIT! With it you are equipped to relax in the heat of summer, without it you may find yourself anticipating the cooler days of fall.

  
  

  Type: Ale

  Style: Belgian / French Ales

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  5 lbs	Pilsen Malt		Base
  4 lbs	Wheat Malt, White		Wheat
  1 lb	Flaked Wheat	Boil 15 minutes	Flakes
  0.25 lb	Flaked Oats	Boil 15 minutes	Flakes
  0.75 oz	Hallertau Hops (4.5% AA)	Boil 60 minutes
  1 capsule	Servomyces Yeast Nutrient	Boil 10 minutes
  1 vial	WLP400 Belgian Wit Ale Yeast

  
  

  Procedures

  1. Mash at 152-155ºF for 45 minutes
  2. Add hops, flakes and Servomyces as indicated
  3. Knock out at 65ºF
  4. Oxygenate highly
  5. Cool to 72ºF
  6. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 14-21 days at 67-74ºF

  Secondary Fermentation:

  Fermentation Notes: Bottle condition

  Original Gravity: 1.049

  Final Gravity: 1.012

  Alcohol by Weight: 3.9%

  Alcohol by Volume: 4.9%

  IBU: 13

  Color: 3 SRM

  Tags: