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Half-Wit Witt
Created by Don Levey on 07/22/2007
Brew Target Statistics
Style Witbier Efficiency 75.0 % Pre-boil Volume 7.00 gallons US OG 1.048
IBU 16.0 Mash Ratio 1.25 qt/l Post-boil Volume 5.50 gallons US FG 1.012
SRM 3.8 Mash Time 60 min Boil Time 90 min Attenuation 75.0 %
ABV 4.7 % Liquor Temp. Loss 0.0 F Evaporation 1 gallons

Fermentables
Name Quantity Percent Extract Potential SRM Method
Belgian Two-Row 3.5 lb 36.3 % 1.037/lb/gal 3 Mash
Sauer 0.13 lb 1.3 % 1.035/lb/gal 1.5 Mash
Belgian Wheat 3 lb 31.2 % 1.038/lb/gal 1.8 Mash
American Six-Row 2 lb 20.8 % 1.035/lb/gal 1.8 Mash
Oats (Flaked) 1 lb 10.4 % 1.033/lb/gal 2.2 Mash
Totals: 9.63 pounds 100% 1.048 3.8

Mash Schedule
Type Start Temp End Temp Method Ramp Minutes Step Minutes Instructions
protein 122 F 122 F infusion 0 30 Mash in with 3.0 gallons US of water at 130.3 F
alpha 154 F 154 F infusion 0 30 Add 1.9 gallons US of water at 212.0 F

Flavor Addition Schedule
Name Quantity Form Alpha Stage Time
Northern Brewer 0.5 oz Pellet 6.9 Boil 90
Saaz 0.25 oz Pellet 3.5 Boil 30
Saaz 0.25 oz Pellet 3.5 Boil 5
Orange peel 4 Oranges Boil 1
Coriander 0.25 ounces Boil 5
Hop totals: 1.0 ounces 16.0

Fermentation Schedule
Yeast WLP400 Belgian Wit Ale Yeast Fermentation temperature

Produced by Strangebrew Java version 2.0.0.
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