Belgian Wit
Makes 7 bbl batch. Unfiltered and traditionally hazy, this has the distinctive spicy and citrus aroma.
Type: Ale
Style: Belgian / French Ales
Batch Size: Commercial
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 200 lbs | Wheat Malt, Red | Wheat | |
| 150 lbs | Brewers Malt | Base | |
| 25 lbs | Carapils® Malt | Dextrine | |
| 20 lbs | Rice Hulls | Boil 15 minutes | |
| 1 lb | Hallertau Hops (4.8% AA) | Boil 90 minutes | |
| 1.5 lbs | Saaz Hops (3.1% AA) | Boil 30 minutes | |
| 1.4 oz | Breakbright Kettle Coagulant | Boil 20 minutes | |
| 5 oz | Coriander | Crushed, Boil 10 minutes | |
| 24 oz | Bitter Orange Peel | Boil 10 minutes | |
| 1 pkg | #3068 Wyeast Forbidden Fruit Yeast |
Procedures
- Mash at 150ºF for 45 minutes
- Sparge at 170ºF
- Add hops, rice hulls, spices and coagulant as indicated
- Knock out at 70ºF
- Oxygenate highly
- Cool to 72ºF
- Oxygenate and pitch yeast
Primary Fermentation:
Secondary Fermentation:
Fermentation Notes:
Original Gravity:
Final Gravity:
Alcohol by Weight:
Alcohol by Volume: 4.5%
IBU: 22
Color: 4 SRM
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