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Original gravity:
11 - 12 o PL
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
Step1: Mashing
-Mash in 80 liters of water (65oC) -Rest at 62oC during 60 minutes -Rest at 70oC during 20 minutes -Rest at 78oC during 2 minutes
Step 2: Boiling
Duration: 1hour 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 3: 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 4: 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
