This product includes the all grain recipe kit for Elusive Brewing Crisp Witty
2x 440ml cans of Elusive Crisp Witty Belgian Wit
By ordering this product you are confirming that you are over 18 years of age and of legal drinking age in the UK.
This product can only be supplied to customers in the UK unfortunately.
2021 sees the fifth birthday of Elusive Brewing, to celebrate Andy Parker owner and ex home brewer decides to brew 5 colab beers, one of those beers was with The Malt Miller.
This recipe kit is the beer that we brewed together with Andy on that day.
Weyermann Extra Pale Premiere Pilsner Malt (2500 grams)
Crisp Pale Wheat Malt (1250 grams)
Crisp Flaked Torrefied Oats Including Husk (250 grams)
Weyermann Munich Malt I (120 grams)
TMM Jumbo Oat Flakes 26 (120 grams)
Oat Husks (250 grams)
Saaz T90 Hop Pellets (24 grams)
WLP400 Belgian Wit Ale Yeast (1 packs)
Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Witbier
Batch Size: 20L
Original Gravity: 1.048
Final Gravity: 1.010
ABV %: 5.0%
Temperature °C: 66
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 60 mins
Additions and timing:
FWH – Half of the Saaz 12g
15mins – the remaining hops 12g
The aromatics/adjunct flavourings all went into a mesh bag and into whirlpool at 85c – (these are not included with the kit but are available on the site)
9g – Coriander Seed crushed
4g – fresh root ginger, peeled and chopped
9g – Bitter Orange peel
4g – Chamomile Flowers
Secondary additions and timing:
Yeast: WLP400 was used on the brew day but other strains are available
Fermentation temperature/steps: 17c – for cleaner taste and less esters, raise when reading 1030 to 22c
Crisp Witty is a totally crushable dry and crisp Belgian Witt, the perfect thirst quencher, with a hint of coriander seed, orange and ginger, it will keep you coming back for more and more.
The water in Berkshire is quite hard. We aimed for a softer water profile, with a chloride to sulphate ratio of around 1.5:1. We achieve this by using primarily table salt and calcium chloride (with a smidge of calcium sulphate) in the mash with the mash adjusted to 5.3pH using lactic acid. We carbon filter our liquor and hold it at 85C overnight to flash off any chlorine. A Belgian Wit should have a smooth and creamy mouthfeel (aided by the wheat) but a dry finish.