Witbier – Partial Mash

Statistics

Malts and Grains

Amount Malt/Grain %
3.00 pounds German Wheat Malt Light 42.9%
1.00 pounds Flaked Oats 14.3%
3.00 pounds American Pale Malt (2-Row) 42.9%
7.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Honey (Clover)

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
2.0 ounces Orange Zest (Peel) 20 minutes
2.0 ounces Corriander (Crushed) 20 minutes

Hops

Amount Hop Time AA
0.50 ounces Cascade 60 min 5.5%
0.25 ounces Cascade 15 min 5.5%
0.25 ounces Cascade 1 min 5.5%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
1000 ml

Procedure

  • Mash grains in 2.0 gallons of 152 degree water for 60 minutes
  • Sparge with 2.0 gallons of 168 degree water for 15 minutes
  • Collect wort in kettle, bring to a boil
  • Add extract and bring to a boil again
  • Add hops according to schedule
  • Cool wort in a sink filled with cold water and ice, swirl every 3 minutes
  • Add wort to primary, fill to 5.25 gallons with water
  • Pitch yeast when wort reaches 75 degrees or lower

Fermentation and Aging

Primary:
10 days @ 65° F
Secondary:
10 days @ 65° F
Age:
28 days @ 60° F

Notes

Intended to be spicy and "orangy" - Krush 'em!

Tried a wit from a local brewpub - CB & Potts. I have to say, it tasted remarkably like this recipe. Very much so, in fact.