Three Wheat Wit
Spicy yeast notes blend with fruity and citrus character to create a very flavorful and complex, yet surprisingly light beer. Three wheats lend body and stable haze to this classic Belgian style ale.
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 3.3 lbs | CBW® Bavarian Wheat LME | Extract, LME | |
| 2.5 lbs | Wheat Malt, White | Wheat | |
| 4 oz | Carapils® Malt | Dextrine | |
| 8 oz | Flaked Wheat | Boil 15 minutes | Flakes |
| 1 tsp | Irish Moss | Boil 15 minutes | |
| 0.33 oz | Perle Hops (9% AA) | Boil 60 minutes | |
| 0.25 oz | Bitter Orange Peel | Boil 1 minute | |
| 0.25 oz | Coriander | Boil 1 minute | |
| 1 vial | WLP410 Belgian Wit II Ale Yeast |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Add flakes, Irish Moss, orange peel and coriander as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation: 7 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.044
Final Gravity: 1.011
Alcohol by Weight: 3.5%
Alcohol by Volume: 4.3%
IBU: 12
Color: 3 SRM
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