This belgian-style double wit has a wonderful aroma and a strong, tangy taste. This recipe is courtesy of Kendall, and won 1st place at the 2012 JCBC Homebrew Contest at the 4th St Arts & Music Festival.
Recipe Details
Batch Size Boil Time IBU SRM Est. OG Est. FG ABV 5 gal 60 min 21.7 IBUs 9.4 SRM 1.097 SG 1.026 SG 9.2 %
Style Details
Name Cat. OG Range FG Range IBU SRM Carb ABV Belgian Dubbel 18 B 1.062 – 1.075 1.008 – 1.018 15 – 25 0 – 0 0 – 0 6 – 7.6 %
Fermentables
Name Amount % Briess Bavarian Wheat LME 6 lbs 39.6 Briess Pilsen Light LME 3.15 lbs 20.79 White Wheat 1 lbs 6.6 Flaked Wheat 1 lbs 6.6 Pilsner Malt 4 lbs 26.4
Hops
Name Amount Time Use Form Alpha % Strisselspalt (France) 1 oz 60 min Boil Pellet 4 Tettnang (Usa) 1 oz 30 min Boil Pellet 4.4 Strisselspalt (France) 1 oz 15 min Boil Pellet 4
Miscs
Name Amount Time Use Type Coriander Powder 1/8 oz 5 min Boil Spice Pink Grapefruit Peel 1 peel 10 min Boil Other
Yeast
Name Lab Attenuation Temperature German Wheat 3333 () Wyeast 75% 60°F – 72°F
