Woody's Wit

an All Grain Witbier by Zak

OG: 1.049
FG: 1.012
IBU: 18
ABV: 4.9%

Type: All Grain

Notes

Jason Perkins, head brewer at Allagash, and this is what he suggested:

"There are many different wheat varities and percentages you can go with depending on the exact flavor profile you are going with. We use about 15 percent malted red wheat and 25 percent unmalted ( raw) white wheat. I find that the raw wheat adds a nice cracker/cereal like wheat flavor, while helping with the haze."

Fermentables

Amount Fermentable Malster Use PPG Color
4.5 lb 2-Row (US) Any Mash 37 1 °L
3.5 lb Wheat Malt, White Briess Mash 39 2 °L
1.0 lb Flaked Wheat Any Mash 34 2 °L
0.75 lb Flaked Oats Any Mash 33 2 °L
0.5 lb Rice Hulls Any Mash 0 0 °L

Hops

Amount Hop Time Use Form AA
1.0 oz Tettnanger (DE) 60 min Boil Pellet 4.5%
1.5 oz Saaz (US) 5 min Boil Pellet 3.8%

Yeasts

Name Lab/Product Attenuation
Belgian Wit Ale Yeast White Labs WLP400 76.0%

Extras

Amount Name Time Use
0.25 tsp Super Moss HB 15.0 min Boil
0.5 tsp Servomyces Yeast Nutrient 15.0 min Boil
0.4 oz Grapefruit Zest 1.0 min Boil
0.5 oz Orange Zest 1.0 min Boil
0.3 oz Coriander Seed 1.0 min Boil
1.0 each Cardamom (Ground) 1.0 min Boil

Stats

Batch & Boil
  • Batch Size

    5.5 gal

  • Boil Time

    60 min

Mash
  • Efficiency

    75.0%

Fermentation
  • Primary

    7 days

  • Secondary

Misc.
  • IBU Formula

    Tinseth