Belgian Wheat Beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.
Glass: Pint Beer Chalice
Temperature: 4-8 °C
For better filtration, add 1-2% Rice hulls. To promote a good banana aroma, under pitch slightly (0.5g/L), low or no aeration, no head pressure, and ferment at high temperatures (22-26 °C). To promote clove-like aroma, as WB-06 is a POF+ yeast strain, do the opposite. And to boost it, do a ferulic acid rest in the mashing.
RECIPE FOR 100L
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 15min at 68°C
Rise to 72°C at 1°C/min. Rest for 10min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min. Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Citra.
Hop Addition 3: After 85min add Styrian Goldings.
Spices Addition: After 85min add spices.
Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cool down the wort to 20°C and pitch the yeast.
Ferment at 20°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging Cold age the beer at 0°C for 5 days, remove the residual yeast, and carbonate until 3.0 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2.