Witbier – Extract

Statistics

Extract

Amount Extract % of Grist
8.00 pounds LME - Wheat 94.1%
8.00 pounds Total Extract Weight 94.1% of grist

Malts and Grains

Amount Malt/Grain %
0.50 pounds Flaked Oats 5.9%
0.50 pounds Total Grain Weight 5.9%

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 5.3%
0.25 ounces Cascade 15 min 5.9%
0.25 ounces Cascade 3 min 5.9%
1.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount

Procedure

Take yeast out of the refrigerator, shake, and set it cap-side down on the counter.

Steep oats in 2 gallons of 150 degree water for 20 minutes.

Bring to a boil.

Take off heat and add extract.

Return to a boil.

60 minute boil. Add hops:

  • Add Kent Goldings at boil.
  • Add first addition of Cascades at 15 minutes left in the boil.
  • Add second addition of Cascades at 3 minutes left in the boil.

Cool wort by filling a sink with cool water. Add ice to water. Put kettle in cold water and swirl to bring temperature down to 75-80 degrees.

Add to carboy and top up to 5 gallons with cool water.

Pitch yeast, close the lid and secure airlock (add water to the airlock).

 

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
14 days @ 68° F