Description

This is a Community Recipe created by chrispinnock

(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

Crisp Best (Pale) Ale Malt (1500 grams)
TMM Rolled Wheat Flakes (Flaked Wheat) (1500 grams)
Saaz 100g Whole Hops (1 packs)
Celeia (Styrian Goldings) 100g Whole Hops (1 packs)
Coriander Seed 50g (1 packs)
Bitter Orange Peel 50g (1 packs)
WLP400 Belgian Wit Ale Yeast (1 packs)

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Witbier
Batch Size: 15l
Original Gravity: 1050
Final Gravity: 1012
ABV %: 5%
IBU:

THE MASH
Temperature °C: 65
Length (mins): 80
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

Styrian Goldings – at start
Orange Peel (11g) – last 20
Protofloc – last 15
Saaz – last 5
Ground Coriander (22g) – last 2

Secondary additions and timing:

n/a

Yeast: Follow the WLP400 instructions and make a starter if necessary
Fermentation temperature/steps: Ferment at 24 degrees

Comments:

Final Gravity is estimated
Condition for 3 weeks at 12 degrees