Briess Recipe Database

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Malt: Caramel Malt 60L

• 

  Witzsoweezee

  
  

  Rearranged wit recipe utilizing CBW® brewers extract make brewing and drinking easy. A unique grapefruit finish compliments yeast and coriander aromas.

  
  

  Type: Ale

  Style: Wheat

  Batch Size: 5 gallons

  Recipe Type: Extract only

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  4.5 lbs	CBW® Bavarian Wheat DME	60 minute boil	Malt Extract
  0.5 oz	Sterling Hops (6.0% AAU)	60 minute boil
  0.25 oz	Grapefruit Peel	5 minute boil
  0.5 oz	Freshly ground coriander	1 minute boil
  1 pack	WLP400 Belgian Wit Ale Yeast	Fermenter

  
  

  Procedures

  1. Dissolve extract in 5 gallons of water
  2. Bring to boil
  3. Add 0. 5 oz of Sterling Hops
  4. Boil 55 min
  5. Add grapefruit peel in spice bag
  6. Boil 4 minutes
  7. Add 0.5 oz coriander in spice bag
  8. Boil 1 minute
  9. Remove spice bags and cool wort to 70°F
  10. Transfer to fermenter
  11. Pitch one pack of WLP400 Belgian Wit Ale Yeast

  ---

  Primary Fermentation: 2-3 weeks at 68-72°F

  Secondary Fermentation:

  Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar for 2-3 weeks

  Original Gravity: 1.039

  Final Gravity: 1.08

  Alcohol by Weight:

  Alcohol by Volume: 4.0

  IBU: 10

  Color: 4 SRM

  Tags: