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Original gravity:
11-12oPlato
Alcohol:
5-5.5%
Color:
10-12 EBC
Bitterness:
25-30 EBU
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 litres of water (45°C) Rest at 62°C for 60 minutes Rest at 70°C for 20 minutes Rest at 78°C for 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 min add Styrian Golding, spices, and sugar, if necessary
Step 4: Fermentation
Start at 20°C, raise the temperature to 22°C, allow the diacetyl to rest for 24 h at the end of fermentation prior to yeast removal
Step 5: Lagering
minimum 2 weeks at 7°C
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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
