New witbier
Batch23 L
Boil60 min
IBU16.3
SRM3.3
OG1.05
FG1.012
ABV5.08%
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Witbier | 24 A | 1.044 - 1.052 | 1.008 - 1.012 | 8 - 20 | 2 - 4 | 0 - 0 | 0 - 0 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsen | 2.3 kg | 42.73 |
| Wheat Flaked | 1.57 kg | 29.18 |
| Wheat Malt | 739.9 g | 13.75 |
| naked Oat malt | 520 g | 9.66 |
| Light Munich Malt | 52 g | 0.97 |
| Oat Hulls | 200 g | 3.72 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Saaz | 41 g | 60 min | Boil | Pellet | 3.2 |
| Saaz | 20 g | 5 min | Boil | Whole | 4.1 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| CRS/AMS | 10 ml | 0 min | Mash | Water Agent |
| Calcium Chloride (CaCl2) | 3 g | 0 min | Mash | Water Agent |
| CRS/AMS | 8.4 ml | 0 min | Sparge | Water Agent |
| Calcium Chloride (CaCl2) | 2.52 g | 0 min | Sparge | Water Agent |
| Coriander Seed | 15 g | 5 min | Boil | Spice |
| Orange zest | 3 items | 5 min | Boil | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Wit (OYL-030) | Omega | 74% | 16.7°C - 23.9°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Temperature | 50°C | 15 min |
| Temperature | 68°C | 30 min |
| Temperature | 76°C | 30 min |
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Brewer's Notes
This recipe won Best of Show at the Norwich Amateur Brewers’ “Brew Like a Monk” homebrew competition in October 2023. It is based on a recipe which I brewed for the ACB v NAB inter-club competition in late 2021, but I had to change the yeast as I couldn’t get the Fermentum Mobile Magical Garden yeast this time.