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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

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