Belgian-Style White (or Wit)/Belgian-Style Wheat - All Grain
Classic Belgian Wit. A well-balanced, highly-quaffable ale. Plays extremely well with fried seafoods like fried fish & chips.
Named for a wasp-nest found in the gas burner before starting a brewday, and in memory of Iain M Banks.
- 2.5 kg (5.51 lb) 2-Row Malt (2 °L)
- 2 kg (4.41 lb) White Wheat (2 °L)
- 250 g (8.82 oz) Munich 10 (10 °L)
- 250 g (8.82 oz) Flaked Oats (1 °L)
- 15 g (0.53 oz) US4/78 Pellet 8.5% AA (Boil - 60 mins)
- 25 g (0.88 oz) Hersbrucker Pellet 5.6% AA (Boil - 5 mins)
- 10 g (0.35 oz) Coriander Seed (Boil - 5 mins)
- 40 g (1.41 oz) Sweet Orange Peel (Boil - 1 mins)
- 40 g (1.41 oz) Lemon Peel (Boil - 1 mins)
- Belgian Ale Yeast (Whitelabs WLP550) (Culture)
Protein Rest (Infusion): Mash at 45 °C (113 °F) with 15 L (3.96 gallon) of water for 20 minutes.
Glucan Rest (Decoction): Mash at 55 °C (131 °F) for 20 minutes.
Sacch. Rest (Decoction): Mash at 66 °C (151 °F) for 40 minutes.
Recommended Sparge: 74 °C (165 °F)
Single infusion mash. Add hops at times indicated. Add coriander and citrus peel with 5 mins left in the boil. Cool and pitch yeast.
Table sugar is used for bottle priming to 2.5 volumes CO2.
Yeast is really a culture from a Maredsous Trippel (so very likely Duvel yeast.)
Don't be afraid to ferment for up to 6 months, and don't worry about holding fermentation temps - allow the yeast to do what it will. This yeast is magic.
Hold in primary fermentor for 14 days at 20 °C (68 °F).
Transfer to secondary fermentor for 30 days at 20 °C (68 °F).
Allow to carbonate and age for 14 days at 20 °C (68 °F).