Description

This is a Community Recipe created by ace-mcacegmail-com

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Simpsons Best Pale Ale Malt (1925 grams)
Weyermann Wheat Malt Pale (Light) (1925 grams)
Oat Husks (250 grams)
Hallertauer Mittlefruh Pellets (26 grams)
Saaz Pellets (17 grams)
Sweet Orange Peel 50g (1 packs)
WLP410 Belgian Wit II (1 packs)

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Witbier
Batch Size: 19
Original Gravity: 1.045
Final Gravity: 1.0140
ABV %: 4.7
IBU: 18

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

26g Hallertaeur @90m
17g Saaz @ 15m

Secondary additions and timing:

Warm the fruit in a pan to turn it into a mush (don’t add it hot as you’ll kill your yeast). Add to the fermentation at high krausen.

Cold crash before packaging to drop as much fruit particulate out as possible.

Yeast: WLP410 Belgian Wit II
Fermentation temperature/steps: 22 degrees for 12 days then cold crash

Comments:

You will also need 30g of peppercorns and 1-2kg of your chosen frozen fruit