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Beer recipe - Belgian Wheat Beer
| ABV 5.5% | Color 8 EBC | Bitterness 28 IBU |
Description
Belgian Wheat Beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.
Belgian Wheat Beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.
Service:
Glass: Pint Beer Chalice
Temperature: 4-8 °C
Glass: Pint Beer Chalice
Temperature: 4-8 °C
BREWER`S TIP
For better filtration, add 1-2% Rice hulls. To promote a good banana aroma, under pitch slightly (0.5g/L), low or no aeration, no head pressure, and ferment at high temperatures (22-26 °C). To promote clove-like aroma, as WB-06 is a POF+ yeast strain, do the opposite. And to boost it, do a ferulic acid rest in the mashing.
For better filtration, add 1-2% Rice hulls. To promote a good banana aroma, under pitch slightly (0.5g/L), low or no aeration, no head pressure, and ferment at high temperatures (22-26 °C). To promote clove-like aroma, as WB-06 is a POF+ yeast strain, do the opposite. And to boost it, do a ferulic acid rest in the mashing.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 75% / 14.1 kg |
| Château Wheat Blanc | 25% / 4.7 kg |
HOPS
| Magnum (12.0% aa) | 21.8 IBU / 70 g |
| Styrian Golding (4.0% aa) | 1.4 IBU / 70 g |
| Citra (12.0% aa) | 4.8 IBU / 70 g |
YEAST
| SafAle WB-06 | 70 g |
SPICES
| Bitter orange peel | 100 g |
| Cumin | 40 g |
| Coriander | 30 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 3.0 L/kg |
Mash-in at 63°C
Rest for 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 15min at 68°C
Rise to 72°C at 1°C/min. Rest for 10min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min. Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Rest for 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 15min at 68°C
Rise to 72°C at 1°C/min. Rest for 10min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min. Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Citra.
Hop Addition 3: After 85min add Styrian Goldings.
Spices Addition: After 85min add spices.
Whirlpool to remove the trub
Boil for 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Citra.
Hop Addition 3: After 85min add Styrian Goldings.
Spices Addition: After 85min add spices.
Whirlpool to remove the trub
| Total evap | 9.0% | Batch size | 100L | OG | 12.5oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cool down the wort to 20°C and pitch the yeast.
Ferment at 20°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Cool down the wort to 20°C and pitch the yeast.
Ferment at 20°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
| Attenuation | 82% | FG | 2.30oP |
Step 4: Cold Aging and Packaging
Cold age the beer at 0°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.
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