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  • Wit or Witout


    Refreshing, light, tangy...it's summer...it’s WIT! With it you are equipped to relax in the heat of summer, without it you may find yourself anticipating the cooler days of fall.


    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    5 lbs Pilsen Malt Base
    4 lbs Wheat Malt, White Wheat
    1 lb Flaked Wheat Boil 15 minutes Flakes
    0.25 lb Flaked Oats Boil 15 minutes Flakes
    0.75 oz Hallertau Hops (4.5% AA) Boil 60 minutes
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes
    1 vial WLP400 Belgian Wit Ale Yeast

    Procedures

    1. Mash at 152-155ºF for 45 minutes
    2. Add hops, flakes and Servomyces as indicated
    3. Knock out at 65ºF
    4. Oxygenate highly
    5. Cool to 72ºF
    6. Oxygenate and pitch yeast

    Primary Fermentation: 14-21 days at 67-74ºF

    Secondary Fermentation:

    Fermentation Notes: Bottle condition

    Original Gravity: 1.049

    Final Gravity: 1.012

    Alcohol by Weight: 3.9%

    Alcohol by Volume: 4.9%

    IBU: 13

    Color: 3 SRM

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