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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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