Belgian Honey WitBatch Size:5.5 gal.
Brewed By: Diggers Fox Island BrewingEfficiency:60%
Mash
Malt NameWt. (lbs.)% of Mash
Pale Malt 2-Row (Briess)539.2
Wheat Malt539.2
Crystal (20L).252.0
Flaked Oats17.8
Honey1.511.8
Total Weight12.75
Mash & Sparge Water info.
Strike Temp.Mash In GallonsSparge GallonsSparge Temp.
171.4°F3.7 gal.4.4 gal.170°F
Hops
Hop VarietyAlpha Acid %Amt. (oz.)Boil (min.)Hop IBU
Hallertauer - Whole4.50.5457.8
Hallertauer - Whole4.50.5154.2
Hallertauer - Whole4.5153.4
Beer Stats
Estimated Beer ColorSGABV(%)AA(%)Balance Value (BV)
4 SRM1.0525.376.90.64
FGIBUCaloriesTarget BV
 1.01215.4228
(per 16 oz. Pint)
0.87
Target Beer Style Info. & Typical Ingredients
BELGIAN AND FRENCH ALE
Witbier

SG Range: 1.044 to 1.052
FG Range: 1.008 to 1.012
IBU Range: 10 to 20
SRM Range: 2 to 4
About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and CuraƧao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website, www.bjcp.org.
Session Notes
Yeast Strain(s) Used: WLP400 Belgian Wit Ale
Fermentaion Temp: 68°F
The Honey used is Orange Blossom Honey and added at 10 minutes left to the boil along with .8 oz crushed Coriander, 1.5 oz sweet orange peel,.5 oz lemon zest and .5 oz lime zest