BELGIAN WHEAT BEER RECIPE

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.

BELGIAN WHEAT BEER RECIPE

  • Original gravity

    11 – 12 oPL

  • Alcohol

    5 – 5.5 %

  • Colour

    10 – 12 EBC

  • Bitterness

    25 – 30 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALTQuantity
Château Pilsen 2RS18-20 kg / hl
Château Wheat Blanc5kg / hl
HOPSQuantity
Magnum 80 gms / hl
Styrian Golding80 gms / hl
YEASTQuantity
Safbrew WB-0650 gms / hl
spicesQuantity
Bitter orange peel100 gms / hl
Cumin30g / hl
Coriander20g / hl
** Adjusted to the minimum order quantity depending on the packaging type.
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. Source: http://www.castlemalting.com

PROCESS

Mashing
Mash in 80 liters of water (65 C)
Rest at 62 C during 60 minutes
Rest at 70 C during 20 minutes
Rest at 78 C during 2 minutes
Boiling
Duration: 1hour 30 minutes
The volume of wort declines by 8 – 10%
After 15 minutes add Magnum;
After 85 minutes add Styrian Golding, spices and sugar if necessary.

Fermentation
Start at 20 C, raise the temperature to 22 C, allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal.
Lagering
minimum 2 weeks at 7 C

Mashing Temperature

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