| Method: | Partial Mash | Style: | Witbier | ||
| Boil Time: | 60 min | Batch Size: | 4.75 gallons (fermentor volume) | ||
| Boil Size: | 3.75 gallons | Efficiency: | 40% (brew house) | ||
| Boil Gravity: | 1.051 (recipe based estimate) |
| Amount | Fermentable | PPG | °L | Bill % |
| 2 lb | Dry Malt Extract - Pilsen | 42 | 2 | 21.1% |
| 3 lb | Belgian - Unmalted Wheat | 36 | 2 | 31.6% |
| 0.5 lb | German - Acidulated Malt | 27 | 3.4 | 5.3% |
| 0.5 lb | Flaked Oats | 33 | 2.2 | 5.3% |
| 0.5 lb | German - Vienna | 37 | 4 | 5.3% |
| 3 lb | Belgian - Pilsner | 37 | 1.6 | 31.6% |
| Amount | Variety | Type | AA | Use | Time | IBU |
| 1.3 oz | Saaz | Pellet | 3 | Boil | 60 min | 15.47 |
| Amount | Description | Type | Temp | Time |
| 5 qt | -- | 152 F | 45 min |
| Amount | Name | Type | Use | Time |
| 0.3 oz | crushed coriander | Spice | Boil | 2 min |
| 0.5 oz | fresh orange peel | Spice | Boil | 2 min |
| 0.2 oz | chamomile | Herb | Boil | 2 min |
| Wyeast - Belgian Witbier 3944 | ||||||||||||
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| brew day 7/24/18 minimash: 1.75q/lb * 7lb = 3gal of 165deg water. mashed for 60 min @ 158deg. day 4: at high krausen, SG=1.013 |