Single infusion mash at 155°F (68°C) for 60 min with (2.8 gal.) 10.6 L of 171°F (77°C) strike water. Sparge with pH-treated water at 168°F (76°C). Run off 6.5 gal. (24.6 L) wort and boil, adding hops and spices as specified. Whirlpool and chill to 65°F (18°C), then pitch yeast (no starter). Ferment 14 days at 65°F (18°C), then rack to secondary and hold an additional 5 days at 65°F (18°C). Raise to 68°F (20°C) and hold for 2 days, then cold crash and carbonate to 2–2.5 vol. (4–5 g/L) CO2.
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Last Updated: 2024-10-01 02:39 UTC
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NEW Water Requirements:
Witty Dutchman Witbier- 12 gal
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Water Requirements:
Witty Dutchman Witbier- 12 gal
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Recipe Cost
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Cost $
Cost %
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
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Cost Per Barrel
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Cost Per Pint
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