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Recipe Information edit

Details

Name: Cherry Wit Brewer: norseman11 Brew Date:
  IBU Formula: Rager Units: standard Private: Yes

Boil

Boil Volume: 6.5 gal. Boil Length: 60 min. Target Volume: 5 gal.

Style

Name: Witbier Category: Belgian and French Ale - 16A Type: Wheat

Notes

Protein rest x 15 min at 122-125 degrees. Saccharification rest x 15-20 min at 144-148 degrees. Dextrin/Amylase rest x 15 min at 158-162 degrees. Mash out at 172 degrees x 10 min. Batch sparge to produce 6.5 gallons wort. Primary x 2 weeks, secondary x 1 week, add Cherry extract to bottling bucket and bottle or keg.

Fermentables add

Variety Amount Color Potential SG Grist%  
White Wheat4 lbs. 8 oz.2 °L1.041.02751%
2-Row Malt3 lbs. 8 oz.2 °L1.0361.01940%
CaraPils8 oz.2 °L1.0331.0026%
Flaked Oats4 oz.3 °L1.0321.0013%
Total 8 lbs. 12.00 oz.
4 SRM
  1.050    

Hops add

Hops Amount AA% Use Time Type IBU  
Haulertau Germany (Germany)0.65 oz.5.25Boil60 min.Pellet15
Perle (Germany)0.5 oz.9Boil10 min.Pellet10
Total 1.15 oz.         25  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Belgian Witbier 394474Medium60 °F75 °F

Miscs Add

Misc Type Amount Use Time  
Cherry ExtractFlavor4 oz.Bottling0 min.

Mash Information edit

Details

Name: Cherry Wit Brewer: norseman11 Brew Date:
  Boil Volume: 6.5 gal. Units: standard Thermal Loss: 3°F
  Mash Efficiency: 75% Mash Method: single infusion Sparge Method: fly
  Grain Temp: 72 °F Initial Grist Ratio: 1.50 qt./lb. Absorption Rate: 0.15 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.155.0 °F3.28 gal.168.6 °F1.50
Total   1 hour   3.28 gal. (runoff: 1.97 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Fly Sparge170.0 °F4.53 gal.
Total   4.53 gal.  

Type

all-grain

OG

1.050
style
1.044 - 1.052

FG

1.013
style
1.008 - 1.012

Color

4 SRM
style
2 - 4

IBU

25
style
10 - 20

ABV

4.9%
style
4.5 - 5.5

Cal.

165
per 12oz.