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
- Mash at 152-155ºF for 45 minutes
- Add hops, flakes and Servomyces as indicated
- Knock out at 65ºF
- Oxygenate highly
- Cool to 72ºF
- 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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