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Original gravity:
11 - 12oPl
Alcohol:
5 - 5.5%
Colour:
10 - 12 EBC
Bitterness:
25 - 30 IBU
Description
Belgian Wheat or White beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon. 
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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT
HOPS
YEAST
SPICES
Mashing temperature
Step 1: Mashing
Mash in 80 liters of water at 45oC Rest at 62oC during 40 minutes Rest at 68oC during 20 minutes Rest at 78oC during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 75-78°C
Step 3: Boiling
Duration: 1 hour 30 minutes The volume of wort declines by 8 - 10% After 15 minutes add Magnum; After 85 minutes add Styrian Golding, spices and sugar if necessary
Step 4: Fermentation
Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal
Step 5: Lagering
minimum 2 weeks at 7oC
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This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
