Industry News       English French Dutch Spanish German Russian Italian Portuguese Portuguese Danish Greek Romanian Ukrainean Chinese Polish Korean
Logo Slogan_English

Beer recipe - Belgian Wheat Beer
BelgianWheatBeer256x256.png
ABV 5.5% Color 8 EBC Bitterness 28 IBU
Description
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.
Service:
Glass: Pint Beer Chalice
Temperature: 4-8 °C
BREWER`S TIP
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
MALT

Château Pilsen 2RS 75% / 14.1 kg
Château Wheat Blanc 25% / 4.7 kg
HOPS

Magnum (12.0% aa) 21.8 IBU / 70 g
Styrian Golding (4.0% aa) 1.4 IBU / 70 g
Citra (12.0% aa) 4.8 IBU / 70 g
YEAST

SafAle WB-06 70 g
SPICES

Bitter orange peel 100 g
Cumin 40 g
Coriander 30 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio3.0 L/kg
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
Total evap9.0%Batch size100LOG12.5oPEfficiency85%
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.
Attenuation82%FG2.30oP
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.


This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

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
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.     Ok     No      Privacy Policy   





(libra 0.9023 sec.)