Description
RECIPE FOR 20L
Wit Beer based on the iconic Belgian Hoegaarden. It is a white cloudy beer, traditionally considered to be a summer drink. It leaves you a playfully sour and prolonged aftertaste. This beer is a bit bitter, with a ripe taste, and served in a cool glass. Usually, it is consumed as an aperitif with a slice of orange on it.
Service: Glass: Pilsner Glass Temperature: 2-6°C
BREWER`S TIPS For better wort filtration, add 2-4% of rice hulls to the mash.
Options
- Original complete (using Castle malting and original pack of dry yeast)
- Repacked complete (using AUS malts and repacked dry yeast)
- Malts, hops and spices (using Castle malting, hops and spices)
- Aus Malts, hops and spices (using AUS malts, hops and spices)
MALT
Château Pilsen 2RS 75% / 2.4 kg
Château Wheat Blanc30% / 1.02 kg
HOPS
| Magnum (12.0% aa) | 9.7 IBU / 6 g |
| Hallertauer Mittelfruh (4.5% aa) | 0.8 IBU / 6 g |
| Amarillo (9.5% aa) | 1.4 IBU / 6 g |
YEAST
| SafAle WB-06 | 10 g |
REPACKED COMPLETE
MALT
AUS Pilsen 2RS 75% / 2.4 kg
AUS WHEAT 30% / 1.02 kg
HOPS
| Magnum (12.0% aa) | 9.7 IBU / 6 g |
| Hallertauer Mittelfruh (4.5% aa) | 0.8 IBU / 6 g |
| Amarillo (9.5% aa) | 1.4 IBU / 6 g |
YEAST
| Repacked SafAle WB-06 | 10 g |
| ABV 4.9% | Color 8 EBC | Bitterness 12 IBU |
| Bitter orange peel | 20 g |
| Cumin | 2 g |
| Coriander | 2 g |
Step 1: Mashing
| pH | 5.3 | Mix Ratio | 3.0 L/kg |
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash outOnce the mash is done, filter and sparge with water at 78°C
Step 2:
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Hallertauer Mittelfruh.
Hop Addition 3: After 85min add Amarillo.
Spices addition: After 85min add all spices.
Whirlpool to remove the trub
| Total evap | 9.0% | Batch size | 100L | OG | 11.5oP | Efficiency | 85% |
Step 3:
| Attenuation | 80% | FG | 2.25oP |
Step 4:
Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 3.0 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Download Castle_Malting_Recipe_175 hoegaarden
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