Full Mooned Belgian Wit
Our take on an industrial craft wit with a refreshingly crisp malty character complimented by a moderate spice and citrus quality. When highly carbonated it dances across the tongue like a good wit chould
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Staff
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 4.0 lbs | Synergy Select Pilsen Malt | Mash Grain | Base |
| 3.5 lbs | Wheat Malt, White | Mash Grain | Wheat |
| 1.0 lb | Flaked Oats | Mash Grain | Flakes |
| 1.0 oz | Hallertau Mittlefruh Hops (3.0% AAU) | 60 min boil | |
| 3.5 g | Freshly ground Coriander | 1 min boil | |
| 11.0 g | Sweet Orange Peel | 1 min boil | |
| 1 pack | WLP400 Belgian Wit Ale Yeast | Fermenter |
Procedures
- Mash grains in 3.0 gallons of water at 144ºF for 30 minutes
- Add 0.75 gallons of boiling water to increase temperature to 157ºF for 30 minutes
- Sparge grain with 170ºF water to obtain desired pre-boil kettle volume
- Bring to boil
- Add 1 oz Hallertau Mittlefruh Hops
- Boil for 59 minutes
- Steep in Coriander and Sweet Orange Peel, boil for 1 minute
- Turn heat off and cool wort to 68ºF
- Transfer to fermenter
- Pitch one pack of WLP400 Belgian Wit Ale Yeast
Primary Fermentation: Ferment for 2 weeks at 68-72ºF
Secondary Fermentation:
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar for 2-3 weeks
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol by Weight:
Alcohol by Volume: 4.5%
IBU: 10
Color: 3 SRM
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