Torpedo Fiume Belgian Wit - Witbier |
RECIPE INFO |
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by kbara92
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 90 Minutes
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Efficiency: 75%
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OG: 1.057 |
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FG: 1.015 |
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ABV: 5.5%
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Bitterness: 12.87 (tinseth)
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IBU/OG: 0.23 |
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Color: 3.3° SRM
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Calories: 5.5 per 330ml
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Belgian Witbier |
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FERMENTABLES |
| 43.1% |
0 |
Pilsner - DE |
38 |
1 |
Mash |
| 39.2% |
0 |
Wheat Malt - DE |
37 |
2 |
Mash |
| 2.9% |
0 |
Munich Light - DE |
37 |
6 |
Mash |
| 9.8% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 4.9% |
0 |
Rice Hulls - US |
0 |
0 |
Mash |
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HOPS |
| 0 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
60 Minutes |
3.8 |
12.87 |
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YEAST |
| Mangrove Jack Mangrove Jack - Belgian Wit M21 |
73% |
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OTHER INGREDIENTS |
| 30 |
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Orange zest |
5 minutes |
Boil |
| 10 |
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Coriander |
5 minutes |
Boil |
| 3 |
each |
Chamomile |
5 minutes |
Boil |
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INSTRUCTIONS |
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Mash at 68°C for 60 minutes with 15l of water (if using Unmalted Wheat, 15 minutes at 50°C).
Sparge with 18l of water at 77°C (treatment of water acc to excel table) until you get 26l of wort at gravity of 1.039 cca.
Boil the wort for 90 minutes, add hops for the last 60, and spices for last 5 minutes of boil.
Chill the wort rapidly to 20°C.
Rack to fermenter and aerate. Pitch the yeast and ferment for 7 days at 20°C, raise the temperature for last 3-4 days to 22°C.
Carbonate to 2.5-3 volumes of CO2 and bottle. Bottle conditioning for 1-2 weeks.
Can substitute yeast for WLP400 Belgian Wit.
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