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Kvarnerski (Žutonogi) Pingvin Belgian Witbier - Witbier

An Authentic Homebrew Recipe — by kbara92

RECIPE INFO

Belgian Witbier
Author: kbara92 - View
Brew Sessions: 0
Source: Homebrew Recipe
Recipe Type: All Grain
Efficiency: 75%
Calories: 187
Boil Time: 90 Minutes
Batch Size: 0
Boil Size: 0
Total Grains: 0
Total Hops: 0
IBU/OG: 0.23
OG: 1.057
- - -
FG: 1.015
- - -
IBUs: 12.87 (tinseth)
- - - IBUs
Color: 3.3° SRM / 6.5° EBC
- - - SRM
Alcohol: 5.5%
-% - -% ABV
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scale

FERMENTABLES

fermentable / amount / ppg / l / usage
Pilsner - DE, 0 (43.1%), 38 ppg, 1 L, Mash
Wheat Malt - DE, 0 (39.2%), 37 ppg, 2 L, Mash
Munich Light - DE, 0 (2.9%), 37 ppg, 6 L, Mash
Flaked Oats - US, 0 (9.8%), 37 ppg, 1 L, Mash
Rice Hulls - US, 0 (4.9%), 0 ppg, 0 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Hallertauer Mittelfrüh, 0 (Pellet), Boil, 60 Minutes, 3.8, 12.87

YEAST

yeast / attenuation
Mangrove Jack Mangrove Jack - Belgian Wit M21, 73%

OTHER INGREDIENTS

ingredient / amount / name / usage
Orange zest, 0 , Boil, 5 minutes
Coriander, 0 , Boil, 5 minutes
Chamomile, 3 each, Boil, 5 minutes

NOTES

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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