seehuusen
Well-Known Member
- Joined
- 7/7/13
- Messages
- 551
- Reaction score
- 209
Hey guys,
I've wanted to do one of these for a while, but with all the other styles I've wanted to do, the wish list keeps getting longer and longer LOL
Finally it has come time to plan the brew out for it, and I had a read on a couple of forums and a chat to HBHB over the phone.
He added a couple of interesting twists in as ideas, and as a result, this is the recipe I've come up with - Thanks Martin, appreciate your time and input
I'm keen to hear what you think of it, and any tweaks you can suggest.
Also, I decided to make my version slightly less alcoholic, if you want to hit the original 4.9%, just up the grain bill accordingly.
Cheers
Martin
Bosco Wit - Hoegaarden Clone
Belgian Wit Ale
Recipe by Bosco Brew House
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 4.7 (EBC): 9.3
Bitterness (IBU): 18.6 (Average)
45.16% Heidelberg Malt (Best Malz) (Pilsner Styled Malt)
30.11% Wheat Malt (Barrett Burston) aka White Wheat Malt
19.35% Flaked Wheat (Blue Lake Milling)
5.38% Flaked Oats (Blue Lake Milling)
2.2 g/L Tettnanger (2.1% Alpha) @ 60 Minutes (Boil)
2.2 g/L Lubelski (2.9% Alpha) @ 10 Minutes (Boil)
0.1 g/L Chamomile Fresh Flower - Dried @ 5 Minutes (Boil)
0.5 g/L Corriander Seed @ 5 Minutes (Boil)
0.5 g/L Curacau Bitter Orange - Dried @ 5 Minutes (Boil)
MASH:
56 mash in - 20min
65.6 - 60min
rest at 72C - 10min
Fermented at 19°C with Wyeast 3944 - Belgian Witbier
EDIT: Cleaned up the recipe look
I've wanted to do one of these for a while, but with all the other styles I've wanted to do, the wish list keeps getting longer and longer LOL
Finally it has come time to plan the brew out for it, and I had a read on a couple of forums and a chat to HBHB over the phone.
He added a couple of interesting twists in as ideas, and as a result, this is the recipe I've come up with - Thanks Martin, appreciate your time and input
I'm keen to hear what you think of it, and any tweaks you can suggest.
Also, I decided to make my version slightly less alcoholic, if you want to hit the original 4.9%, just up the grain bill accordingly.
Cheers
Martin
Bosco Wit - Hoegaarden Clone
Belgian Wit Ale
Recipe by Bosco Brew House
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 4.7 (EBC): 9.3
Bitterness (IBU): 18.6 (Average)
45.16% Heidelberg Malt (Best Malz) (Pilsner Styled Malt)
30.11% Wheat Malt (Barrett Burston) aka White Wheat Malt
19.35% Flaked Wheat (Blue Lake Milling)
5.38% Flaked Oats (Blue Lake Milling)
2.2 g/L Tettnanger (2.1% Alpha) @ 60 Minutes (Boil)
2.2 g/L Lubelski (2.9% Alpha) @ 10 Minutes (Boil)
0.1 g/L Chamomile Fresh Flower - Dried @ 5 Minutes (Boil)
0.5 g/L Corriander Seed @ 5 Minutes (Boil)
0.5 g/L Curacau Bitter Orange - Dried @ 5 Minutes (Boil)
MASH:
56 mash in - 20min
65.6 - 60min
rest at 72C - 10min
Fermented at 19°C with Wyeast 3944 - Belgian Witbier
EDIT: Cleaned up the recipe look