Harvest moon witbier Clone - Witbier

RECIPE INFO

by Chris -T
Recipe Type: Partial Mash
Batch Size: 20 Litres
Boil Size: 8 Litres
Boil Time: 60 Minutes
Efficiency: 100%
OG: 1.055
FG: 1.014
ABV: 5.37%
Bitterness: 24.59 (tinseth)
IBU/OG: 0.45
Color: 7.2° SRM
Calories: 272 per 500ml
Belgian style witbier similar to Blue moon, using Pacific Jade hops and a touch of camomile. This brew delivers plenty of citrus and herbal flavours. Ideal summer beer.

FERMENTABLES

fermentable / amount / ppg / l / usage
Dry Malt Extract - Wheat, 2.7 kg (87.1%), 44 ppg, 8 L, Extract
Golden Naked Oats, 0.4 kg (12.9%), 33 ppg, 5 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Pacific Jade, 30 gr (Whole/Plug), Boil, 60 Minutes, 15.6, 24.59

YEAST

yeast / attenuation
Wyeast Belgian Witbier 3944, 75%

OTHER INGREDIENTS

ingredient / amount / time / name / usage
Curacao Orange Peel, 50 gr, 0 minutes, Boil
Coriander, 15 gr, 0 minutes, Boil

INSTRUCTIONS

Witbier similar to Blue Moon, using oarts (mini-mash) and a New Zealand hop variety (Pacific Jade) with high alpha acids instead of the traditional Hallertauer or Saaz varieties. Pacific Jade provides a powerful citrus flavour. Camomile adds a mild herbal hint.

Additional ingredient:
- 1.50 gr Camomile @ 5 min

Instructions:
- Mini-mash: crushed oats in 4L of water for 1h @ 71 C
- Sparge with 4L of water
- Boil as for Extract method (8L)
- After the wort has cooled top up with water to 20L
- Primary fermenter: approx. 7-10 days @ 18-22 C
- Secondary fermenter: 14 days @ 18-22 C

Yeast alternative:
- Mangrove Jack's M21 Belgian Wit

Note: if you use Wyeast 3944 ensure there is plenty head space in the primary fermenter!
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