Full Mooned Belgian Wit

Our take on an industrial craft wit with a refreshingly crisp malty character complimented by a moderate spice and citrus quality. When highly carbonated it dances across the tongue like a good wit chould

Type: Ale

Style: Wheat

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Staff

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Ingredients

Quantity	Ingredient	Comment	Malt Style
4.0 lbs	Synergy Select Pilsen Malt	Mash Grain	Base
3.5 lbs	Wheat Malt, White	Mash Grain	Wheat
1.0 lb	Flaked Oats	Mash Grain	Flakes
1.0 oz	Hallertau Mittlefruh Hops (3.0% AAU)	60 min boil
3.5 g	Freshly ground Coriander	1 min boil
11.0 g	Sweet Orange Peel	1 min boil
1 pack	WLP400 Belgian Wit Ale Yeast	Fermenter

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Procedures

1. Mash grains in 3.0 gallons of water at 144ºF for 30 minutes
2. Add 0.75 gallons of boiling water to increase temperature to 157ºF for 30 minutes
3. Sparge grain with 170ºF water to obtain desired pre-boil kettle volume
4. Bring to boil
5. Add 1 oz Hallertau Mittlefruh Hops
6. Boil for 59 minutes
7. Steep in Coriander and Sweet Orange Peel, boil for 1 minute
8. Turn heat off and cool wort to 68ºF
9. Transfer to fermenter
10. Pitch one pack of WLP400 Belgian Wit Ale Yeast

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Primary Fermentation: Ferment for 2 weeks at 68-72ºF

Secondary Fermentation:

Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar for 2-3 weeks

Original Gravity: 1.046

Final Gravity: 1.011

Alcohol by Weight:

Alcohol by Volume: 4.5%

IBU: 10

Color: 3 SRM

Tags:

• https://brewingwithbriess.com/recipes/
• Full Mooned Belgian Wit

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